A peek Into My Kitchen: No Cook Coconut Chia Pudding

Ch-ch-ch-chia…almost no child of the 80’s can’t sing that theme song (in fact, I bet you’re thinking about googling it right now 😉

It turns out that those little chia seeds, also known as salvia hispanica, are also an incredibly healthy and ridiculously fun food. They are high in protein, omega-3s, antioxidants and a whole host of other nutrients and super high in fiber.  Better yet, they absorb whatever liquid you mix into them and form a gel or pudding, which make a great filling snack.  (If you’re a mom, and you never forget to eat, then I want to know your trick!)

This pudding involves no cooking, and no kitchen utensils other than a spoon, a measuring cup and a clean jar.

Caveat: Not everybody enjoys the mouth feel of this seedy pudding, my husband’s immediate reaction was “blech!”  I, on the other hand, cannot stop eating it.

No Cook Coconut Chia Pudding

(4-6 servings)

13.5 oz can unsweetened light coconut milk

2/3 cup chia seeds

1/2 tsp vanilla extract

1 tbsp agave

optional: dried or fresh fruit for serving

1. Pour all ingredients into a clean jar and close tightly.

2.Shake vigorously.

3. Refrigerate for a couple of hours or overnight (the longer it sits, the thicker the pudding will get.)

4. Spoon into a bowl, top with some dried banana chips, shredded coconut, dehydrated or fresh berries, raisins or other fruit and eat. Yum.


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