Make this coconut chia snack bowls for healthy breakfast and fill energized all day long! Mix the coconut milk and chia seeds together with a dash of vanilla, salt and honey. Let the chia seeds soak for a bit so that they can absorb the liquid and become plump.
Ingredients
Coconut Chia Pudding:
- 1 can (400 ml) coconut milk, full fat
- 1 tbsp honey
- 1 tsp vanilla extract
- pinch of salt
- 4 tbsp chia seeds
Suggested toppings:
- fresh berries, bee pollen, hemp seeds, star fruit, shredded coconut, freeze dried blueberries powder
Description
Coconut Chia Pudding:
- Whisk coconut milk vigorously so there’re no lumps. Add honey, vanilla extract and salt. Whisk to combine.
- Add chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 30 minutes, or cover bowl with plastic wrap and refrigerate overnight for best results.
Suggested serving:
-
- Once chia seeds pudding is chilled, divide it into 3 small bowls, leaving one bowl with plain vanilla pudding, and adding some mashed or blended berries in two other bowls. I added raspberries and blackberries in mine.
- Top with fresh berries, bee pollen, hemp seeds, star fruit, shredded coconut and freeze dried blueberries powder.
- To get the frosted look on berries, simply put them in the freezer for 10-15 minutes and when you’ll take them out they will develop the frosted look on top in a few minutes. The trick is in freezing dry berries, so make sure not to wash them before freezing.
- Enjoy the healthy snacking!
- Once chia seeds pudding is chilled, divide it into 3 small bowls, leaving one bowl with plain vanilla pudding, and adding some mashed or blended berries in two other bowls. I added raspberries and blackberries in mine.
Website: www.gastrosenses.com
