Rashmi Sharma Chia Pudding with Coconut Milk is a creamy, nutritious, and versatile breakfast option that’s both easy to make and delicious. It’s packed with healthy fats, fiber, and protein, making it a great way to start your day. You can customize it with your favorite toppings like fruits, nuts, seeds, or granola for added texture and flavor. The best part is that you can prepare it the night before, and it’s ready to eat in the morning!
Here’s a simple recipe for Best Breakfast Chia Pudding with Coconut Milk:
Best Breakfast Chia Pudding With Coconut Milk Recipe | What Is The Recipe Of Best Breakfast Chia Pudding With Coconut Milk
Ingredients
- 1/2 cup Mixed fruits diced
- 2 tbsp Maple Syrup or Honey
- 2 cup Coconut Milk
- 6 tbsp Chia Seeds
- 1 tbsp Plum Compote* see notes optional, to serve
- 1 bar Homemade Granola** see notes optional, to serve
- 2 skewers Fruit Kebabs*** see notes optional, to serve
Instructions
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In a jar or bowl, place half of mixed cut fruits.
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Now put 3 tbsp of soaked chia seeds (Soak the seeds in water or in coconut milk directly for a couple of hours before hand or overnight in the fridge).
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Drizzle 1 tbsp of Maple Syrup or Honey in the jar.
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Pour 1 cup of coconut milk.
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Place the two fruit kebab skewers in the jar. Pour some plum compote and granola on the side for a complete breakfast.
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Repeat the steps to make another jar with the rest of the ingredients.
Tips for the Best Chia Pudding:
- Sweeteners: You can experiment with different sweeteners such as agave syrup, stevia, or dates for a natural sweetener.
- Consistency: If you prefer a thicker pudding, use 1/4 cup chia seeds for every 1 cup of coconut milk. For a thinner pudding, use less chia seeds or add more liquid.
- Flavor Variations: Add different flavorings to the base like cinnamon, nutmeg, or cardamom for added depth. You can also mix in a spoonful of cocoa powder or matcha powder for a chocolate or green tea variation.
- Meal Prep: This chia pudding is great for meal prepping. You can make several servings ahead of time and store them in mason jars or airtight containers in the fridge for up to 4-5 days.
- Coconut Milk: Full-fat coconut milk will give a richer, creamier texture, while light coconut milk is a lower-calorie option. If you want a lighter pudding, you can also mix coconut milk with almond milk or oat milk.
- Soaking Time: For best results, let the chia pudding soak overnight. This gives the seeds enough time to fully absorb the liquid and form a smooth, pudding-like consistency.
Why You’ll Love This Chia Pudding:
- Easy to Make: It’s a no-cook recipe that’s incredibly simple and requires minimal ingredients.
- High in Nutrients: Chia seeds are packed with omega-3 fatty acids, protein, fiber, and antioxidants, making this a super nutritious breakfast.
- Customizable: You can easily modify the recipe based on your dietary needs (e.g., low sugar, nut-free, gluten-free, etc.) and experiment with different flavors and toppings.
- Meal Prep-Friendly: It’s perfect for busy mornings since you can prepare it the night before. Just grab and go!
Storage:
- Refrigerate: Store the chia pudding in an airtight container in the fridge for up to 4-5 days.
- Freezing: You can also freeze chia pudding for up to a month. If you choose to freeze it, it may slightly change the texture but will still taste great.
This Dairy-Free Chia Pudding with Coconut Milk is a wholesome, customizable, and satisfying breakfast that you can prepare ahead of time. The coconut milk adds a rich, tropical flavor that pairs perfectly with the nutty chia seeds. It’s a nutritious and delicious way to kickstart your day!
