Enjoy this simple, thick and creamy pudding for breakfast, or as a balanced snack. Loaded with nutrients and versatile, it can be made with a few pantry staples. Better yet: You can make it once and enjoy it for a few days, and you (or any family members) can very easily customize it to your liking. Chocaholic? No problem. Don’t love the chia texture? Give it a whizz in your blender. Want to go with the seasons? Pile on seasonal fruit – or some apple sauce, if that’s all you have on hand. The possibilities are endless, and I trust that you will find a way to tweak this recipe into your perfect pudding…
Takes: 5 minutes (plus 2+ hours in the fridge)
Makes: 4 servings
Ingredients
1 can coconut milk + ½ cup water
2-3 tablespoons honey or maple syrup
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
1/3 cup chia seeds
1 pinch full mineral salt
Steps
1. Combine all the ingredients in a glass jar. Seal the jar tightly and shake vigorously.
2. Store in the fridge overnight (or a minimum of 2 hours).
3. Stir again, adjust flavors to your liking, and enjoy!
Tips:
If you put this mix in a blender before storing it in the fridge, you will get a smooth pudding
You can use homemade nut milk or canned coconut water, milk or yogurt instead of coconut milk.
For chocolate pudding, add 2 Tbsp cocoa powder and one ripe, mashed banana
Top with lots of fresh, sliced fruit and a Tbsp of extra maple syrup
Finish it off with a sprinkle (2 Tbsp) of roasted chopped nuts, toasted unsweetened coconut, or some (1 tsp) cacao nibs, hemp seeds or other nutrient-dense goodies.