Healthy Recipes: Coconut Chia Pudding
Why is Coconut Chia Pudding the first recipe featured on this blog? Firstly, I have a love affair with Coconut. Secondly, Chia Seeds are a great source of omega-3 fatty acids and rich in antioxidants. Thirdly, this recipe is super easy and customisable. Need I say more?
This pudding is basically made up of chia seeds that are left to soak in a liquid of your choice, in the fridge for 4 hours minimum. Once the pudding has set, you can add as many toppings on top of it as you like, before you tuck in. Fruits, nuts, seeds, a drizzle of maple syrup, whatever you fancy.
Some of you know Chia Seeds well, and some may be wondering, “What are Chia Seeds?” Chia Seeds (as seen below), are tiny black seeds from the Salvia Hispanica plant from Central and South America. These little seeds contain lots of fibre and omega-3 fatty acids, as well as a good amount of protein.
Generally speaking, these super seeds are a great addition to your diet and an easy way to feed your body with necessary nutrients.
Coconut Chia Pudding is not a specific recipe, as it really depends on your preferences. The liquid you use is up to you – I choose Coconut milk as I like the subtle taste, but you could use Almond Milk. The amount of chia seeds you add will determine how thick you want your pudding to be. Your toppings will also add lots of different flavours to your bowl of goodness.
So you’ll need to play around to find your perfect mix, starting with the recipe below as your base.
Start by making the perfect Coconut Chia Pudding mix, and let it set. My perfect mixture is one cup coconut milk for every two tablespoons of chia seeds. In one go I will usually make two cups of coconut milk with 4 tablespoons chia seeds, so I have extra pudding for later. I then stir the mix regularly with a fork, and lately, I’ve started lightly whisking the mixture so it mixes evenly, preventing the chia seeds from clumping. It starts getting thicker as the chia seeds absorb the liquid. Just keep stirring lightly for about 15 mins. In the beginning, you’ll find that the chia seeds sink to the bottom and start clumping. This is why you keep stirring gently to separate them and spread them evening around in the liquid. As the chia seeds absorb the mixture, you’ll find the mix getting thicker, and the chia seeds will start holding evenly in the mixture instead of dropping down to the bottom of the bowl. When it feels like it’s setting nicely and the chia seeds are evenly spread, I put the lid on the glass jar and pop it into the fridge for a minimum of 6 hours. Leaving it overnight is best.
Sometimes I add a little vanilla essence to the mix right at the beginning, and even a little sprinkle of cinnamon.
When it’s ready to eat, I’ll top it with fresh fruit, nuts and seeds. Sometimes even a little drizzle of honey or pure maple syrup for that little extra sweetness.
Tip to Make the Perfect Chia Pudding:
After making chia pudding many times, these are some of the lessons I’ve learnt:
Don’t be shy with chia seeds: I used to use about one tablespoon of chia seeds per cup of coconut milk. Now I use double: two tablespoons chia seeds for every cup coconut milk. More chia seeds make it more like a yoghurt-like pudding.
Get cool jars: Recently I got the perfect sized glass jam jars to make our Coconut Chia Pudding in. It makes such a difference, compared to using my tumblers before. Get jars with lids, and they’re simply perfect for this. Now they are portioned perfectly and look too delightful for words. Some say we eat with our eyes, so why not make them look pretty?
Portion less chia pudding: Before I would fill the glass tumbler with the coconut chia mixture, with only a little room on top for some fruit. Now, I fill the jars up to only halfway, leaving the rest of the space for more fruit and nuts. It all depends on your preferences.
Have a go at seasonal eating: When thinking of what fruits to top your pudding with, look at what’s in season. Whatever is in season will likely go together. Apples and Pears are in season in Italy now, so you guessed what’s going on top.
Natural Sweetening: Avoid adding refined sugar. However, if you’re looking for a little extra sweetness, here are some ideas on how to sweeten up your pudding:
- Add half or one tsp pure vanilla essence to your pudding, before you let it set
- Use delicious sweet fruits, like pears and apples, as your topping
- Drizzle a little honey or pure maple syrup onto your pudding just before eating
Please find this tasty Coconut Chia Pudding recipe below, and enjoy!
Coconut Chia Pudding is a quick and easy recipe, great a healthy breakfast or dessert. Enjoy a topping of freshly chopped apples and pears, crushed raw almonds and hazelnuts, and a light drizzle of pure maple syrup. Note: This recipe will serve 2-4 portions in your jars, depending on how much pudding you want with your fruit topping.
Shake your coconut can lightly before opening and pour into a mixing bowl.
Add the vanilla essence, cinnamon and water to the bowl of coconut milk. Mix lightly.
Pour the Chia Seeds into the mixture. Stir slowly with a fork while doing it, to help separate the chia seeds and prevent clumps forming. Stir for a bit, and then leave to rest a little. Then repeat. Keep stirring a few times over the next 10-15 minutes, as it slowly starts to set. Note: Continue stirring with a fork, or use a manual or electric blender and blend gently.
Pour mixture into glass jar containers, cover with a lid and let them set for at least 6 hours in the fridge.
Just before eating the Coconut Chia Pudding, prepare the toppings.
Wash and cut up the apple and pear into smallish pieces. Set aside in a bowl.
Crush the raw almonds lightly. Simply press down on them with a glass tumbler onto a side plate - This works nicely, breaking them up roughly which adds a great texture.
Take the jars of Coconut Chia Pudding out of the fridge, and add the fruit and then nuts on top. For some extra sweetness, drizzle a little pure maple syrup over the top. Enjoy!
Ingredients
Directions
Shake your coconut can lightly before opening and pour into a mixing bowl.
Add the vanilla essence, cinnamon and water to the bowl of coconut milk. Mix lightly.
Pour the Chia Seeds into the mixture. Stir slowly with a fork while doing it, to help separate the chia seeds and prevent clumps forming. Stir for a bit, and then leave to rest a little. Then repeat. Keep stirring a few times over the next 10-15 minutes, as it slowly starts to set. Note: Continue stirring with a fork, or use a manual or electric blender and blend gently.
Pour mixture into glass jar containers, cover with a lid and let them set for at least 6 hours in the fridge.
Just before eating the Coconut Chia Pudding, prepare the toppings.
Wash and cut up the apple and pear into smallish pieces. Set aside in a bowl.
Crush the raw almonds lightly. Simply press down on them with a glass tumbler onto a side plate - This works nicely, breaking them up roughly which adds a great texture.
Take the jars of Coconut Chia Pudding out of the fridge, and add the fruit and then nuts on top. For some extra sweetness, drizzle a little pure maple syrup over the top. Enjoy!
