Skip to content
Coconut
Chia
Pudding
TOTAL
PREP
TIME:
45
MINUTES
|
MAKES
6
SERVINGS
Chia seeds, a staple of the Adventist diet, which pack
a punch of nutrients as well as an energy-boosting blend
of omega-3 fats, fiber, protein, vitamins, and
antioxidants, have recently become a popular superfood, but their origins are ancient; the Maya used
t hem as food
for runners and
warriors to enhance endurance and
strength. Chia seeds gel up
and
thicken in liquid, which makes this smooth, creamy pudding something that is healthy enough to eat for breakfast but decadent enough to enjoy as a dessert.
1 cup coconut cream
1 cup coconut milk
3 tablespoons agave nectar
½ teaspoon finely grated lemon zest
½ cup (3 ounces) chia seeds
Whisk coconut
cream, coconut
milk, agave nectar, and lemon
zest together. Pour over chia seeds and stir well. Cover with
plastic wrap and let sit until
thickened, at least 40 minutes or overnight
in
the refrigerator. When
ready to eat, stir well
and top with
fruit, nuts, and seeds, if desired. Note: You
can
substitute stevia or honey for the
agave, and swap in
soy milk, almond milk, or rice milk
for the
coconut
milk. If you’re watching your fat intake, reduce the amount
of coconut
or just use a plant-based milk. If you
do so, reduce the liquid to 1½ cups to maintain
consistency.
