Chia Coconut pudding

Make the night before for an excellent breakfast

  • 2/3 cup chia seeds

  • 2 cups unsweetened almond or coconut milk

  • 1/2 teaspoon pure vanilla extract

  • 2 tablespoons currants or chopped dried figs or dates

  • 2 tablespoons unsweetened coconut flakes

Put chia seeds, nut milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, nut milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.



If you favor a smooth consistency, place all ingredients in a high speed blender until smooth before refrigerating.  



If you must, sweeten with maple syrup, honey or agave nector.  

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