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Coconut Chia Pudding Recipe
Double or triple this recipe for a make-ahead snack you can enjoy all week! It's a nourishing, fiber-rich way to start your day or a perfect after-dinner treat to satisfy your cravings for something filling and sweet.
INGREDIENTS1 cup plant-based milk of choice 3 Tbsp. Navitas Organics Chia Seeds 2 Tbsp. unsweetened shredded coconut, plus more for garnish 1 Tbsp. maple syrup ¼ tsp. vanilla extract |
DIRECTIONSCombine all the ingredients in a mason jar. Seal, then shake thoroughly to combine. Refrigerate for 15 minutes, then shake once more. Return to the refrigerator and let sit for 15-30 minutes longer to allow the chia to thicken into a spoonable pudding. To serve, top with additional coconut. Chia pudding will last for up to one week, refrigerated. Makes 1 serving
Submitted by Julie Morris | Luminberry |
Double or triple this recipe for a make-ahead snack you can enjoy all week! It's a nourishing, fiber-rich way to start your day or a perfect after-dinner treat to satisfy your cravings for something filling and sweet.
Ingredients
- 1 cup plant-based milk of choice
-
3 Tbsp. Navitas Organics Chia Seeds
- 2 Tbsp. unsweetened shredded coconut, plus more for garnish
- 1 Tbsp. maple syrup
- ¼ tsp. vanilla extract
Directions
- Combine all the ingredients in a mason jar. Seal, then shake thoroughly to combine. Refrigerate for 15 minutes, then shake once more. Return to the refrigerator and let sit for 15-30 minutes longer to allow the chia to thicken into a spoonable pudding. To serve, top with additional coconut.
- Chia pudding will last for up to one week, refrigerated.