One of the most oft-requested recipes that we have is for our special Coconut Chia Pudding that we serve at breakfast. Our recipe below is a variation of one given us by our dear friend Shani Cranston of Milagro Living who first turned us on to it.

Once an obscure and overlooked ingredient in Central and South American diets, the tiny chia seed has recently burst onto the radar of nutritionists and health-conscious consumers looking for the next superfood.

The book Born to Run about the Tarahumara tribe of northwestern Mexico renowned for their long-distance running ability popularized the use of the seed for athletes and many others have come to embrace it as well.

Chia is high in fiber, protein, and heart-healthy Omega-3 fatty acids. It’s also a good source for calcium, magnesium, and B vitamins. Not only that, it’s naturally gluten-free and loaded with antioxidants.

COCONUT CHIA PUDDING

Serves 6-8

Ingredients:

• 1/2 cup of chIa seeds
• 500 ml of soy milk
• 500 ml of rice milk
• 1 tablespoon of vanilla
• 1 pinch of cinnamon
• 1/2 cup of chopped dry dates
• 50 ml of coconut cream
• 1/4 cup of dry coconut
• 1/4 cup of pumpkin seeds

Directions:

– Soak chia seeds in soy and rice milk, stir gently.

– Add vanilla, cinnamon, coconut cream, and dry dates. Cover and store in the fridge for 3 hours or overnight to thicken.

– Make sure your pudding looks thick and the chia seeds have gelled. Sprinkle with dry coconut and pumpkin seeds 

This pudding can be delicious on its own or over fruit. It’s great in the morning for breakfast and can also be a wonderful afternoon snack. Enjoy!