Chia Pudding Breakfast Bowl


makes 4 servings



For the chia pudding:
1/2 cup chia seeds
2 cups coconut milk
1/2 tsp vanilla
1/4 tsp salt
2 Tbsp maple syrup, more or less to taste


Suggested chia pudding toppings:
any and all fresh fruit!
nuts or a spoonful of nut butter
tiny scoops of frozen acai or pitaya
toasted coconut
honey or maple syrup drizzle



1/Combine chia seeds, coconut milk, vanilla, salt, and 2 tablespoons maple syrup in a bowl. You may not need any maple syrup because there is subtle natural sweetness in coconut milk, the vanilla scent tricks your brain into thinking it’s sweet, and you can add “sweet” fruits, and even honey or maple syrup, as toppings.

2/Cover the pudding and refrigerate to let “gel” for at least 30 minutes, or overnight.

3/When ready to eat, stir and taste. Sweeten with additional maple syrup if necessary. If the pudding is too thick, stir in additional coconut milk or water. Divide the pudding among serving bowls and add toppings!




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