With the warmer weather upon us it was time to mix up my breakfast options and this coconut chia pudding has become a fast favourite. Not only is it super delicious but because you do most of the work the night before it makes an excellent option when you’re short for time. It’s cheap, easy and heathy as well – how can you beat that?!
It’s also easy to customise to suit whatever fruit or toppings you have on hand so it will be perfect throughout summer with all kinds of fruit in season. I’m loving it with berries at the moment but I can see it being equally delicious with tropical fruits like pineapple and mango later on in summer. Yum, yum, yum!
- Can of coconut cream (400ml)
- 2tbs liquid sweetener (honey, maple syrup or agave all work well)
- 1tbs vanilla essence
- 5tbs chia seeds
- Fruit of your choice
- Flaked coconut
- Combine coconut cream, sweetener and vanilla in a bowl and stir well
- Add the chia seeds and stir well to combine
- Cover and refrigerate for 4hrs or overnight
- Spoon into serving containers and top with fruit and flaked coconut
If you can, stir the mixture every so often in the first hour that it’s refrigerated to help avoid lumps forming, but it’s not vital so don’t stress if you make it right before bed. I like to alternate the coconut chia pudding with the fruit for a bit of a flavour mix throughout (plus it looks pretty!) but obviously that’s not an absolute necessity!
You might want to alter the level of sweetener you use as well depending on your personal tastes and the type of fruit you top the pudding with. Play around a little and see what makes you happiest! It’s the sort of breakfast that should be making you happy given how delicious it is!
What’s for breakfast at your place? Have you tried coconut chia pudding before?
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