Mixing things up a bit in the heat of summer! This chia pudding is a lighter alternative to our morning yogurt bowls. I love that it's vegan, super creamy, and loaded with protein and healthy fats to keep you satiated all morning.
I make this pudding on Sunday nights and it's ready to go for the week ahead. It generally makes 4 servings for us, but I also add a lot of toppings like almond butter and seasonal fruit to bulk it up.
Coconut Chia Pudding
Makes 4 (1/2 cup) servings and easily doubles
1 1/2 cups unsweetened almond milk (swap 1/2 cup almond milk for light coconut milk, if desired)
1/3 cup chia seeds
3 Tbs. unsweetened shredded coconut
1 tsp. pure vanilla extract
small pinch sea salt
Whisk all ingredients together. Let sit 5 minutes, then stir again making sure the chia seeds don't clump together. Store covered in the fridge overnight. Serve chilled.
I like to top mine with berries, banana slices, granola, a spoonful of almond butter, toasted coconut flakes, a drizzle of honey, and/or fruit compote. The possibilities are truly endless!
Notes: For a thinner consistency, use an extra 1/4 cup almond milk. You can also whisk this in the next morning after you've let it sit overnight.