Coconut Almond Chia Pudding

Tis the season for figgy pudding, but I have a chia seed pudding for you instead. Coconut Almond Chia Pudding to be exact, topped with toasted coconut, almonds and fresh pomegranate arils.

This overnight pudding is great for a high-protein healthy breakfast, snack or even dessert. And the recipe could not be easier!

You simply whisk some unsweet plant-y milk (I like almond but you could use coconut, oat or cashew milk), vanilla, cinnamon and chia seeds. Then you let it sit in the refrigerator overnight to firm up and, voila!, the next morning you have a thick and delish treat waiting for you.

The last minute prep just involves adding whatever toppings you like, for which the possibilities are endless. For breakfast you can mix it up by season, doing citrus or apple in the winter, and fresh figs or berries in the summer. Fresh kiwi, banana or dried fruit are good year round toppings. And granola is amazing here!

If you want to mix up the crunch factor on top throw in some pumpkin seeds, flax and/or walnuts. Or go tropical and do some toasted macadamia nuts (in which case you should totally do fresh mango and pineapple on top!).

For a dessert add a little more sweetener than what I recommend here. And if maple is not your thing, you could add coconut sugar or honey. Stevia would probably work well, too.

If you are a chocoholic like me, make a chocolate version by adding 1-2 teaspoons of raw cacao to the recipe, then top with chocolate shavings, chocolate chips, or cacao nibs.

To make this an easy totable snack or breakfast at the office, place some of the pudding in a small jar and take on the go.

Now if you’ll excuse me I need to get to bed so I can fast forward to breakfast!

Be sure to let me know if you make this recipe. You can tag me on Instagram or feel free to leave a comment below. Happy holidays!

Print Recipe

Coconut Almond Chia Pudding

Vegan low-sugar chia pudding with almond milk, toasted coconut, almonds and pomegranate

Course

Breakfast, Brunch, Dessert, Snack

Keyword

gluten free, low sugar, vegan

Servings

Ingredients

Pudding

• 1 cup unsweet almond milk or non-dairy milk of choice
• 1 tbsp pure maple syrup or sweetener of choice
• 1 tsp vanilla extract
• 1 pinch cinnamon I like ceylon cinnamon
• 4 tbsp chia seeds preferably white for best presentation

Toppings

• 1/4 cup toasted coconut flakes
• 1/4 cup pomegranate seeds
• 3 tbsp toasted sliced almonds

Course Breakfast, Brunch, Dessert, Snack Keyword gluten free, low sugar, vegan Servings Ingredients Pudding 1 cup unsweet almond milk or non-dairy milk of choice 1 tbsp pure maple syrup or sweetener of choice 1 tsp vanilla extract 1 pinch cinnamon I like ceylon cinnamon 4 tbsp chia seeds preferably white for best presentation Toppings 1/4 cup toasted coconut flakes 1/4 cup pomegranate seeds 3 tbsp toasted sliced almonds

Instructions

1. in a medium bowl whisk milk, maple syrup, vanilla and cinnamon to blend; you can add more than the one tablespoon maple syrup if a sweeter taste is preferred
2. stir in chia seeds, cover and refrigerate overnight (or at least several hours)
3. if after chilling overnight the pudding is thicker than you would like add a little more nut milk, or if it is not thick enough add another tablespoon of chia seeds and let chill a little longer
4. to serve, top pudding with toasted coconut, pomegranate and almonds

Recipe Notes

1. variations can include adding other fresh seasonal fruit as a topping, such as citrus in the winter, berries in the summer, or banana year round
2. feel free to mix up the toppings, too! For a more dessert-y type pudding add more sweetener, or add 1-2 teaspoons of raw cacao (unsweet cocoa powder) for a chocolate chia pudding, then top with chocolate shavings or chips
3. make a pumpkin chia pudding by adding a few tablespoons of pumpkin puree and 1/4 teaspoon or so of pumpkin spice (you just may need to increase the nut milk a little if using ratios above)

 

Original recipe created by Jerran Boyer
www.healthnutchefs.com