Chia seeds add flavor and nutrition to this easy pudding! Top with frozen fruit for a delicious post-workout snack or breakfast on the go.
Today I’m excited to introduce you to Hannah from Just Bee. Lately I’ve been wanting to try more recipes with chia seeds, so I was thrilled to hear she wanted to guest post and share her yummy Coconut Chia Pudding recipe. Enjoy!
Hi! I’m Hannah and I blog at Just Bee! I’m thrilled to be joining you today at A Savory Feast. Today, we’re talking about…
Chia seeds. I bet you’ve heard of them by now. Have you tried them in a recipe yet? I’ll have to be honest, they weirded me out at first. I think they’re a bit of an acquired taste – or at least they’re an ingredient that I had to learn how to use well.
I had an unfortunate experience of using way too much in one of my green smoothies this fall, and I was not a fan. But since I kept hearing how good chia seeds are for us, (they’re chock-full of fiber, Omega-3s, protein, and calcium*), I decided to give them another shot. And we were reconciled. I fell in love. 🙂
I developed this pudding after experimenting with several batches and a couple different types of coconut milk and extracts. Today I’m sharing with you my absolute favorite new snack:
Coconut Chia Pudding
What To Do:
Pour the coconut milk into a small bowl.
Add the chia seeds and stir well with a fork or whisk.
Add the vanilla extract, almond extract, and honey (I enjoy this recipe with closer to 2 T. of honey!). Stir well, until honey is evenly incorporated.
Divide mixture into small mason jars or other airtight containers and seal well.
The final step is to refrigerate the pudding overnight or at least for a few hours.
I serve this pudding with berries on top. If I’m packing it in my lunch for work, in the morning I put frozen mixed berries on top. Then the berries are thawed by midday and the pudding is lightly infused with berry flavors!
This recipe makes about 3 cups of pudding, so it is great to make ahead for breakfast for the week!
This pudding is wonderful if you’re craving a little something sweet. It’s also great if you need something to fill you up and give you some protein so you’re ready for your day! Enjoy!
*according to this article by Authority Nutrition
Hannah is a 20-something wife to Bjorn, teacher, and coffee shop fanatic. Just Bee is a glimpse into her life in rural southern Minnesota, with a focus on topics like marriage, food, faith, and her “city-girl-turned-country” story. On a typical day, you’ll find her in skinny jeans, listening to Gregory Alan Isakov on the record player, and snapping photos of food, landscapes…whatever she can find. She dreams of the day when they raise little ones on their own farm place, but she’s loving the adventure they’re currently on. Hannah believes that the richness of life lies in the little things, so she’s always searching for simple joys (and that perfect country sunset)!
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Coconut Chia Pudding
Chia seeds add flavor and nutrition to this easy snack! Top with frozen fruit for a delicious post-workout snack or breakfast on the go.
Ingredients
- 1 can coconut milk, a carton of it will not turn out the same
- 1/3 cup chia seeds
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-2 tablespoons honey
- Berries, I use frozen mixed berries - my favorite: the raspberries
Instructions
- Pour the coconut milk into a small bowl.
- Add the chia seeds and stir well with a fork or whisk.
- Add the vanilla extract, almond extract, and honey (I enjoy this recipe with closer to 2 T. of honey!). Stir well, until honey is evenly incorporated.
- Divide mixture into small mason jars or other airtight containers. Seal well. Refrigerate the pudding overnight or at least for a few hours.
- I serve this pudding with berries on top. If I'm packing it in my lunch for work, in the morning I put frozen mixed berries on top. Then the berries are thawed by midday and the pudding is lightly infused with berry flavors!
Haylea Nguyen says
I love this! I actually just bought some chia seeds with the intention of experimenting. I will definitely try out this recipe – coconut milk is so yummy.
Hannah Olson says
🙂 Thanks for reading! Enjoy your chia experimenting!! 🙂
Jenna Brussee says
I can’t wait to see your recipe! Did you see the recipe challenge I hosted with blood oranges this month? In April the challenge is chia seeds! You should link up with us 🙂
Miz Helen says
Your photos are just beautiful and a great recipe! Thanks so much for sharing with Full Plate Thursday and have a very special weekend!
Miz Helen
Jenna Brussee says
Thanks for stopping by, Miz Helen! Have a great week.
Cathy says
This looks delicious! I’m pinning it!
Jenna Owens (@aSavoryFeast) says
Thank you! I hope you enjoy it.
Erin says
I always get a hard film on top of the pudding. I think it is from the coconut milk. What can I do to prevent this? Otherwise I love the pudding, especially with maple syrup as a substitute for the honey.
Maggie. says
I.will.try.it.looks.very good .for breakfast.i will.take it to work.thanks.for the recipes.
Amy says
Can you use almond milk instead?
A Savory Feast says
I’ve never tried it myself, but I just did some research on it and it sounds like you can use almond milk to make chia seed pudding. I can’t guarantee this recipe will turn out exactly the same, but it seems like it should work!
Ruth says
Do you stir the coconut milk before pouring into bowl?