Maria Marlowe‘s go-to breakfast for when she is busy is this grab-and-go coconut chia seed pudding. “If I have the foresight to know I won’t have a lot of time in the AM, I will pre-make coconut chia seed pudding jars, topped with ample amounts of fresh seasonal fruit.”
- 1 can coconut milk (approximately 13.66 oz can)
- 1 tablespoon coconut nectar (liquid coconut sugar), optional
- 1/3 cup chia seeds
- Pour coconut milk into a medium-sized bowl. Whisk together with a fork until the consistency is uniform (it will initially be part solid, part liquid). If using sweetener, add it now and mix until fully combined.
- Add chia seeds and continue to whisk for a good 2 minutes, until chia is fully immersed and spreads out in the liquid. Cover and refrigerate for at least 4 hours to thicken. It will become like tapioca pudding.