Published on April 10, 2017
Last updated May 22, 2017
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.”
Coconut Chia Seed Pudding
SERVES
2PREP TIME
05 minCOOK TIME
4h 00 minIngredients
1 can coconut milk (approximately 13.66 oz can)
1 tablespoon coconut nectar (liquid coconut sugar), optional
1/3 cup chia seeds
Directions
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.
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Good food brings people together.
So do good emails.
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