Chia seed pudding has become as popular to eat for breakfast as yogurt parfaits these days. Like yogurt, the simple base for this pudding is very versatile and can be flavored and topped with almost anything.
Living in Hawaii I’m partial to topping it with tropical fruit myself but you could also use fresh berries, diced stone fruit, apples, pears and pomegranate seeds. Really any kind of fruit you can think of.
This is a handy go-to breakfast for a few reasons:
- It’s fast. You make it the evening before so it is ready to eat the next morning. All you have to do is sprinkle on your toppings and grab a spoon.
- It’s easy to make. The pudding literally takes 1-2 minutes to put together. You don’t have to make your own granola like I do, store bought is fine and much simpler. If you use fruit like frozen berries there is not even any fruit prep to do.
- The ingredients are non-perishable. Keep some cans of coconut milk and toppings like granola and cacao nibs in the cupboard so you have them whenever you need them. If you store toppings like nuts, seeds and shredded coconut in the refrigerator they will stay fresh for months. You can even keep frozen berries on hand in the freezer .You never have to run the risk of any of the ingredients for this dish going bad before you get to them
Coconut Chia Seed Pudding With Savory Granola And Tropical Fruit
This is a very basic coconut chia seed pudding recipe. You do not have to use the suggested toppings to garnish it with. You can use any fruit or toppings you desire or even just eat it plain. The tropical fruit I used in the photo shown was lilikoi, red dragonfruit and papaya from Hawaii.
- 14 fl oz Coconut Milk 1 can, unsweetened
- 1 Tbsp Pure Vanilla Extract
- 1/4 tsp Sea Salt
- 2 Tbsp Raw Honey
- 5 Tbsp Chia Seeds
- 1/2 cup Savory Granola store bought or see link below to make your own
- 1 Tbsp Cacao Nibs
- 2 Tbsp Shredded Coconut
- 2 tsp Hemp Seeds
- 1/2 cup Tropical fruit diced
In a medium bowl whisk together the coconut milk, vanilla extract, sea salt and honey. Whisk the chia seeds in last.
Ladle the pudding into 4 ramekins or coffee cups, cover them with plastic wrap and refrigerate overnight.
The next day, unwrap your puddings right before serving and garnish each one with granola, cacao nibs, shredded coconut and tropical fruit.
Chia puddings (without garnishes) will stay fresh in the refrigerator up to 5 days.
I recommend using Organic Aroy-D coconut milk for this recipe. It comes out nice and creamy and thick. Other coconut milks may result in a thinner pudding.
The recipe for my savory granola is right here.
Need shredded coconut? - Use this.
Need cacao nibs? - Use this
Need hemp seeds? - Use this
Sarah Burchard is the author of The Healthy Locavore, a natural foods chef and experience host whose writing focuses on cooking, holistic health, supporting community and eating locally grown and made foods.