This coconut chia pudding with ginger and cacao is a nutritious and interesting make-ahead breakfast! Prep a batch at the beginning of the week and grab one on your way out the door for the next few days.
Author:Leanne Ray, MS, RDN
Prep Time:5 minutes
Total Time:8 hours
Yield:4 servings 1x
1/3 cup chia seeds
14.5 oz can light coconut milk
pinch of sea salt
splash of vanilla extract
2 Tbsp pure maple syrup
1/2 cup blueberries
1/4 cup raw cashews
1/4 cup cacao nibs
1/4 cup crystallized ginger, chopped
1/4 cup coconut chips (toasted)
Add the chia seeds, coconut milk, salt, vanilla and maple syrup to a small mixing bowl and whisk until completely combined. Cover and refrigerate overnight.
When ready to serve: whisk one more time. Portion into individual dishes/jars (or just scoop out individual portions as needed). Top with blueberries, cashews, cacao, ginger and coconut (note that all amounts specified above are for 4 servings).
Stir the pudding 1-2 times while it’s chilling if possible (depending on what time you put it in the fridge) to prevent the seeds from sinking to the bottom of the bowl.
Feel free to swap out toppings as desired for your favorites!
If you don’t use/like coconut milk, feel free to substitute another one but just know that the flavor profile will be a bit different.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.