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Coconut Almond Chia Pudding
Vegan low-sugar chia pudding with almond milk, toasted coconut, almonds and pomegranate
Servings
2
Servings
2
Ingredients
Pudding
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