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Coconut Chia Pudding Recipe: Surprisingly Yummy!

February 15, 2021   4 Comments

I found this coconut chia pudding in an airport. The moral of the story is that you never know where you can find healthy choices.

Coconut Chia Pudding Recipe: Surprisingly Yummy!

I was in O’Hare on a trip back from Montana when I saw a vending machine with salad in it. Let that sink in - a vending machine with salad.

Given that I am always on the hunt for healthy choices and I was in an airport (land of crappy choices) - I stopped to check this vending machine out.

It was the coolest thing! It professed to getting fresh food every day - and there were snacks, salads, and breakfasts in recyclable containers. You brought the container back to the vending machine and they reused it!

Anyway, it was 8 AM so I decided to try the coconut chia pudding with fresh pineapple for $6. I still think of chia seeds as the thing you spread on terracotta to make a pet - but I thought it might be good.

It was refreshing, delicious, and filling and so much better for me than the McDonald’s I had passed on my way to the gate.

I decided to make it at home.

This is the type of recipe that should have been on Snack Girl for years. I have done chocolate chia pudding and pumpkin chia seed pudding but those were more like dessert.

The simplicity of this recipe is hard to beat. Toss some chia seeds into a bowl with a can of light coconut milk. Put it in the fridge and stir it a couple of times.

The next morning you have a tapioca like pudding that reminds you of the tropics. I added fresh pineapple because I love the flavor combination of pineapple and coconut (pina colada anyone?).

My daughter thought this need honey or something sweet - but I found it perfect without added sugar. It is up to you!

Coconut chia pudding is something you could put in a Mason jar and take with you. It keeps in the refrigerator for five days and freezes well if you want to make a big batch.

Have you made coconut chia pudding? Did you love it?

Coconut Chia Pudding Recipe

4.8 from 4 reviews

Makes 4 servings
Prep time: 5 min
Cook time: overnight in fridge

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Ingredients

1 13.5 ounce can light coconut milk
5 tablespoons chia seeds
chopped fresh pineapple or other fresh fruit
1 tablespoon agave syrup (optional)
1/2 teaspoon vanilla (optional)

Instructions

Mix chia seeds and coconut milk and leave in a covered bowl overnight. Stir it a couple of times to help the chia seeds soak up the coconut milk. In the morning, serve yourself 1/2 cup and top the pudding with chopped fresh pineapple or other fruit. Add sweetener to taste.

Nutrition Facts

One serving (1/2 cup) is 150 calories, 11 g fat, 4 g saturated fat, 6 g carbohydrates, 0 g sugar, 3 g protein, 6 g fiber, 0 mg sodium, 5 Green, 5 Blue, 5 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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4 Comments:

Respect!! I am vegan so I love whenever plant based recipes are shared <3 This one looks creamy and tropical.

Cheers!

★★★★★ on February 16, 2021

Sounds good! Where is the print button?

on February 16, 2021

@Linda -sorry! we had a snafu today. it is back now. Thanks for your question!

on February 16, 2021

Thanks for this pina colada chia recipe, Lisa. It’s one that’s been on my to-do list for awhile. I've been busy testing other new and exciting flavors using extracts too. Last week's was a Black Forest pudding, so unbelievably decadent and simple. And to think chia pudding is as important as my daily vitamin! Just 2T/day keeps all my systems in good working order (if you know what I mean). Another reason is getting calcium-rich soy milk into my old bones every day without fail. I do love and use Lite Coconut Milk, just less often, in various bisques like butternut squash or tomato.

★★★★★ on February 16, 2021


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