This coconut chia pudding with ginger and cacao is a nutritious and interesting make-ahead breakfast! Prep a batch at the beginning of the week and grab one on your way out the door for the next few days.
Author:Leanne Ray, MS, RDN
Prep Time:5 minutes
Total Time:8 hours
Yield:4 servings 1x
Category:Breakfast, Snacks
Method:No-Cook
Cuisine:American
Diet:Vegan
Ingredients
Scale
1/3 cup chia seeds
14.5 oz can light coconut milk
pinch of sea salt
splash of vanilla extract
2 Tbsp pure maple syrup
1/2 cup blueberries
1/4 cup raw cashews
1/4 cup cacao nibs
1/4 cup crystallized ginger, chopped
1/4 cup coconut chips (toasted)
Instructions
Add the chia seeds, coconut milk, salt, vanilla and maple syrup to a small mixing bowl and whisk until completely combined. Cover and refrigerate overnight.
When ready to serve: whisk one more time. Portion into individual dishes/jars (or just scoop out individual portions as needed). Top with blueberries, cashews, cacao, ginger and coconut (note that all amounts specified above are for 4 servings).
The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
Stir the pudding 1-2 times while it’s chilling if possible (depending on what time you put it in the fridge) to prevent the seeds from sinking to the bottom of the bowl.
If you don’t use/like coconut milk, substitute another one but just know that the flavor profile will be a bit different.
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