To make your nut butter chia pudding extra delicious, consider using one of the keto nut butter mixes from my nut butter roundup. This Coconut Chia Pudding is healthy and easy to make and is loaded with coconut flavour. You could also even use a mix of the two! First step – grab your ingredients. So glad you enjoyed the recipe. Thank you for the recipe! Refrigerate for at least 2 hours, whisking a couple times throughout. Here’s how I make my recipe: Step 1: Pour coconut milk into a bowl and sweeten with Stevia to taste. In a large bowl, whisk together the coconut milk, chia seeds and maple syrup. Happy you liked the recipe! You can make this coconut chia pudding recipe with full-fat coconut milk if you’re looking for a richer & creamier chia pudding. The longer the chia seeds sit in the coconut milk, the more liquid they will absorb and the smoother the pudding will become. Thank you for this delicious recipe! But these otherwise healthy sweeteners raise your blood sugar level and are thus not considered keto-friendly. Divide … I omitted the shredded coconut for my preference, used a can (13.5 oz.) These chia puddings look super delicious and beautiful! Glad you enjoyed the recipe . Eating pudding … Delicious. Instructions. In a medium bowl, whisk to combine chia seeds, milk, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Chia pudding with coconut milk definitey makes for a richer and creamier chia pudding than using something like almond milk . If your coconut milk is thin, skip this step. chia seeds coconut milk maple syrup pumpkin puree pumpkin pie spice vanilla extract Optional: Plain yogurt to top, oats crackers, extra pumpkin puree. How to make this chia pudding recipe . Add chia seeds and coconut shreds, whisking until well incorporated. I hesitated at the maple syrup but added it anyways. For best results, give it a quick stir after the first 10 to 15 minutes (after the seeds have started to settle), and keep the pudding in the refrigerator for 12 hours (or overnight). I added honey instead of maple syrup. If you decide to give this recipe a try, let me know how it turned out by leaving a comment and rating below! I just recently had a version of this in a restaurant in Scottsdale, AZ and I just couldn’t get enough – I knew I had to make this for myself! Perhaps higher in calories but so creamy and delicious! Coconut milk: I used canned full fat coconut milk because I found that it’s more flavorful, and the pudding solidifies much faster. Cover the bowl and place in the refrigerator for at least 2 hours or until mixture has thickened. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness. I can’t wait to try this! Add the chia seeds, coconut milk, vanilla extract, … Slowly add coconut milk and stir to combine. Thanks! Cover and chill for at least one hour or up to 3 days. My naturopath said the coconut cream is better. Coconut milk: I used canned full fat coconut milk because I found that it’s more flavorful, and the pudding solidifies much faster. Hard to find good, fast, gluten free, … ★☆. Transfer this mixture to a glass bowl … I made it both with chocolate powder and without and it’s perfect! I’ll talk more about modifications to this simple recipe below. add the coconut milk on top and whisk to combine. Here are my favorite topping variations: 1. toasted coconut & Lily’s chocolate chips. ?❤️. I recommend roasted nut butter because the roasting process destroys some of the antinutrients in nuts and thus makes them overall healthier than their raw counterparts. Thanks Angel! If you are looking for another chia seed pudding recipe, check out this Whole30 Strawberry Chia Seed Pudding… When the chia seeds are mixed with the plant milk they expand and develop a gel-like consistency that has the thickness of a “pudding”. Refrigerate for 30 minutes and then whisk again. None of the ingredients mentioned in this recipe are natural sources of gluten. If you prefer a thicker consistency, we would recommend using about 1/2 cup coconut milk, however if you prefer a runny consistency, use 1 cup of coconut milk. If you’d like to add some extra sweetness and MCT oil, consider using the Keto Cocoa powder from Kiss My Keto*. In other words, there’s no long-lasting impact to worry about.That’s why I usually enjoy my chia pudding as a dessert after a regular meal. If I make chia pudding for myself, I just use a Blender bottle* and shake it for 30 seconds. Transfer to a jar, cover, and refrigerate at least 2 hours. (Here’s a link to all of my BREAKFAST recipes). The best part about this recipe is that you can modify it in so many ways to create your own favorite chia pudding. I’ve found that the perfect ratio of chia seeds to milk is 2 tbsp chia seeds to 1/2 cup milk. Only thing I did differently was I didn’t add coconut or vanilla extract. You can learn more about that here.The issue with this recipe is that we need the seeds to soak up the liquid of the coconut milk to create a pudding-like consistency. One serving of chia seeds provides a third of your daily fiber. Once the pudding is ready, add some chopped pineapple to a blender and pulse until the pineapple is puréed. For … Whisk together the coconut milk, chia seeds, maple syrup, and protein powder. ★☆ If you don't mind eating liquid pudding, you can eat it right away. This should always result in a creamy chia pudding if you used chia seeds. Vegan chia seed pudding made with coconut milk, peanut powder, raspberries, and chia seeds. It’s also worth mentioning that this recipe is gluten-free, dairy-free, and compatible with keto, paleo and vegan diets. If you have a sweet tooth, there are several sweeteners you can use with this recipe. Stir in chia seeds and mix thoroughly. I have gestational diabetes and have been really craving something sweet, this hit the spot and worked well with the eating plan I’m on. Transfer this mixture to a glass bowl or large jar and stir in the chia seeds until well combined. Also if you’re not familiar with chia pudding, it’s more a gel consistency and not like jello or custard. https://www.kitchentreaty.com/thick-creamy-chocolate-coconut-chia-pudding You only need a handful of ingredients and a bowl to make this recipe! Thanks! Will make it over and over again! big enough to hold one to two cans of coconut milk and something to blend the chia seeds into the coconut milk. The only downside to this keto dessert is that chia seeds aren’t the superfoods many people think they are — at least not when they’re raw and unprocessed. This recipe in particular is sooo easy. Last Updated: Oct 06, 2020. So yummy! Thank you for sharing it! Coconut milk naturally has more fat in it and will give you a creamier chia pudding. Glad you like the recipe . In a medium bowl, whisk to combine chia seeds, milk, maple syrup, pumpkin puree, pumpkin pie spice, and vanilla extract. Vanilla chia seed pudding . https://www.allrecipes.com/.../chia-coconut-pudding-with-coconut-milk Omega-3’s are great for brain health. I couldn’t wait to try it for a snack the next day at work. If you’d like your pudding to be more of a liquid, you can add unsweetened almond milk or macadamia nut milk. Standard chia pudding is about 1/4 cup of seeds to about 1- 1 1/2 cups of liquid. To a small bowl or measuring cup add the almond milk and honey and mix well. Sooooo… be careful You don’t have to grind chia seeds, like you do flaxseed. All you have to do is melt dark chocolate (80% cocoa or higher) over low heat in a pan, and then either mix it into the pudding right before consumption or make layers as I mentioned above. Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! When my wife makes a larger batch of pudding, she uses a whisk. Whisk in coconut and almond milks. Omega-3’s are great for brain health. If you’d like to support me, please use my links or buy me coffee. The beauty of chia seed pudding is that it is so easy to make, and then you can dress it up however you want! If you use full fat milk, the pudding will be ready to eat in just 2 hours. Berries (raspberries are my favorite choice). However, some manufacturers use shared processing facilities that could lead to cross-contamination. So perfect for the strawberry season now ? Topped off with toasted coconut and sugar-free chocolate chips, this recipe is perfect for breakfast or dessert. Now that I’m also on a ketogenic diet, this keto chia pudding is my go-to treat because it’s so easy to make and requires only two relatively inexpensive ingredients: coconut milk and chia seeds. of coconut and added a pinch of salt (which always makes sweet things better!!) Cover the bowl and chill for 30 minutes. I recommend staying away from peanut butter because it’s a source of aflatoxins (a carcinogenic mold that grows on peanuts) and phytic acid (an antinutrient). PBJ Coconut Milk Chia Pudding. Coconut Milk (I like full fat for that extra creaminess and satiety but light will work too!) Your basic recipe is great. If you tried this Coconut Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Stir the pudding … Can’t go wrong with those foods! 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