My Coconut Yoghurt Chia Pudding has a lovely smooth and creamy texture that you will love. This pudding is a great way to start the day as it’s packed with many nutrients and will keep you full for hours.
Coconut yoghurt gives such a delicious flavour to the pudding but that’s not all, it has many health benefits. It’s a probiotic-rich food and is a good source of calcium, healthy fats, vitamins C, potassium, zinc, selenium, magnesium and B-vitamins. When purchasing coconut yoghurt from supermarkets just check it doesn’t contain any additives, you can find my Pot Set Vanilla Coconut Yoghurt recipe HERE. Chia seeds are the richest plant source of omega 3 fats, dietary fibre and protein, and are also packed with a variety of vitamins, minerals and antioxidants.
Serves: 2 | Prep Time: 00:10 | Cooking Time: 00:00 | * plus 2 hrs chilling (or overnight)
- 1/4 cup white chia seeds
- 1/3 cup almond milk
- 200g vanilla coconut yoghurt
- 1 Tbsp maple syrup (100%)
- 1 tsp vanilla extract (organic)
- 6 lge strawberries, chopped
- 1/2 sml punnet blueberries
- Paleo granola or nuts & seeds for topping the pudding
Place the chia seeds, almond milk, coconut yoghurt, maple syrup and vanilla into a bowl. Stir well until all the ingredients are combined well.
Place in the fridge for two hours or overnight until the mixture has thickened and all the liquid has been absorbed.
To serve, spoon half of the yoghurt chia mixture between two glasses or jars. Add some of the berries on top of each and then divide the remaining chia mixture over the berries. Top the puddings with the remaining fruit and a dollop of extra coconut yoghurt. Sprinkle a spoonful of granola, nuts or seeds over each pudding.
Article supplied with thanks to The JOYful Table. Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied