Chia, served in many different ways, has been one of my favourite breakfast/ dessert dish for over 2 years. Depending on the way it is served, it can become a tasteful jam for your Sunday pancakes, added nutrition in the water you take to the gym, or served as here, as completely delicious and mouth-watering coconut bliss.
The coconut mylk chia pudding is so simple and easy to make, yet each time I prepare it, I enjoy it with same pleasure. This recipe is the basic one, which I use for a quick breakfast.
For 2 serves you will need:
- 5 tablespoons of chia seeds (try if you like your pudding thicker or more liquid. Youc an always adjust the amount of chia you use. Experiment).
- 1 cup/glass of coconut mylk (I make it by myself out of dry coconut. Check it here)
- 1 teaspoon of honey (if you like it sweeter, add additional teaspoon)
- 3-4 big spoons of expanded amaranth (It is perfect and healthy snack or breakfast base for yoghurts and any plant mylk- I use it often as topping for chia pudding. I mix it with muesli or millet porridge as well)
- 1-2 teaspoons of goji berry
Soak the chia seeds in coconut mylk. Mix few times, every few minutes, until the seeds will stop falling down. Basically after already 30 minutes, you can have a very basic pudding- if you are in hurry, yes you can already eat it. But it is true that if you will leave it overnight in the fridge, it will become a really smooth, delicate pudding, as the seeds will completely jelly, creating simply addictive pudding . Here, I topped it with expanded amaranth and goji berry. But you can add on top, any fruits or seeds you like. Enjoy!