Saturday, March 8, 2014

Coconut Chia Pudding with Pineapple & White Chocolate

Chia Pudding_txt

Apparently I am extremely slow when it comes to new food trends. It took me who-only-knows how long to get on a "chia wagon". But I am on it now and enjoying it like you cannot even imagine. 

Meet my new breakfast and snack obsession - Coconut Chia Pudding with Pineapple & White Chocolate.

Chia pudding takes virtually no time and no effort to prepare. Plus it's like a clean canvas - you can hook it up the way you like it - just modify your choice of milk (or juice, or even substitute a half of milk with greek yogurt) and toppings and create your own favorite version. 

Chia seeds have so much goodness in them, you really would be doing yourself an enormous favor by eating chia pudding in the morning or munching on it instead of a snack.


  • 2 cups unsweetened vanilla coconut milk (can be substituted for soy milk, almond milk or rice milk)
  • 2 tablespoons of agave syrup or honey
  • 1/8 teaspoon salt
  • 2/3 cup chia seeds
  • 2 tablespoons unsweetened coconut flakes
  • 1 cup chopped pineapple
  • 1/3 cup chopped white chocolate

In a container, such as a medium bowl or a glass quart jar, whisk together milk, salt and agave syrup. Add chia seeds and coconut flakes and stir well. Cover your container and refrigerate for a minimum of two hours, but preferably overnight.

When ready to serve, add chopped pineapple to the pudding and stir well to combine. Spoon into bowls or small serving jars and top with chopped white chocolate.

Chia Pudding .jpg

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