coconut chia pudding

I love it cause it’s easy to make with only 4 simple ingredients that I always have in my pantry, and decorating it makes me happy like a child - you can really use your creativity here. ... Place chia seeds, coconut water, coconut milk, maple syrup, matcha powder, vanilla and salt in a wide shallow bowl (1.5 litre). Mix well with a balloon whisk until smooth and even. Whisk in coconut and almond milks. Refrigerate for at least 2 hours, whisking a couple times throughout. Coconut Mocha Chia Pudding. Creamy coconut chia pudding is the first thing that comes to my mind when I’m craving a healthy dessert or snack. To serve, layer chia pudding, fresh fruits, blueberry compote, tahini granola, or toppings of choice. It’s a healthy, on-the-go breakfast that tastes just like dessert! Vegan, gluten free, dairy free, grain free, easy, delicious, just the way I like it! In a small bowl, combine almond butter, maple syrup and vanilla. This matcha chia pudding has replaced this chia pudding and a gorgeous caramel chia pudding that I still need to share with you. This strawberry coconut chia pudding is rich, creamy, incredibly easy to make and perfect as either breakfast or a snack. Coconut milk chia pudding is one of my favorite make-ahead healthy breakfasts. May 31, 2019 By Kasey Leave a Comment. The coconut flavor comes naturally from canned coconut milk, and is layered with a homemade strawberry puree. How to make this recipe. Let rest, whisking occasionally, 15 min. How to Make Chia Pudding. Making overnight chia pudding is so easy! Whisk in chia seeds. Remove from heat and whisk in blood orange juice, maple syrup, and salt. Slowly add coconut milk and stir to combine. The hardest thing will be getting the chia seeds out of your teeth when you are eating it – I know it’s not just me! Creamy and delicious, this easy breakfast is Whole30, Keto and Paleo! Coconut Mocha Chia Pudding is a decadent, dreamy breakfast infused with coffee, coconut, and chocolate. In a large bowl, combine chia seeds, syrup, vanilla, and 1/8 tsp salt, making sure there are no clumps. Step 2. Transfer to a jar, cover, and refrigerate at least 2 hours. Add chia seeds and whisk to combine. In small saucepan, warm coconut milk.

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