How to make coconut soaked chia pudding

coconut water soaked chia seed pudding

One of my favourite summer breakfasts is coconut-soaked chia seed pudding. If you’ve never tried this delicious recipe, you’re in for a treat. While you can change the flavour and consistency of the pudding by the type of milk you use, my all time favourite recipe is one that uses a mix of light coconut cream and coconut water. The coconut cream gives it a rich coconut flavour, while the coconut water keeps it from getting gluggy.

Not only is this recipe super delicious, it’s also super easy. I’m talking 30-seconds easy. You simply combine all the ingredients in a bowl, container or jar and refrigerate overnight. Any breakfast that allows for maximum sleep-in time is on high rotation in my house. This recipe doesn’t have to be exclusively for the AM either. It works as a snack, pre-gym fuel and even as a dessert. Basically, there’s no wrong time to eat this delicious coconut-soaked superfood.

chia seed pudding

Chia seeds are high in fibre, calcium, complete protein, amino acids, slowly processed carbohydrates and loaded with vitamins, minerals, antioxidants and omega-3. In fact, chia seeds are the richest plant-based source of omega-3, protein, dietary fibre and antioxidants available. The name ‘chia’ is derived from the Mayan word for strength. They’re the very same seeds that kept Mayan and Aztec warriors strong during conquests, with one tablespoon used to fuel a warrior for 24 hours.

After taste-testing a whole bunch of different recipes, I’ve found that including a sprinkling of cinnamon and dash of vanilla essence really is the perfect combination of flavours alongside the coconut. It’s so delicious you could leave it at that and be done, but if you want to turn this recipe into the summer breakfast of your dreams, it’s all about the toppings.

Chia seed pudding has a really interesting jelly-like texture, so I like to add a variety of toppings not just for taste, but to mix up the textures too. As delicious as it is, some people find its jelly-like consistency a bit monotonous after the tenth spoonful or so. I’ve also included some delicious smoothie recipes, which are the perfect accompaniment to your chia seed pudding.

Chia Seed Pudding 
(Makes two large serves)

Ingredients:

  • 1/2 cup white chia seeds
  • 1/2 cup Cocobella coconut water
  • 1/2 cup light coconut cream (alternatively use almond milk or coconut milk for a lighter, lower calorie option)
  • 1/2 teaspoon of cinnamon
  • Choice of agave syrup, maple syrup or honey

To Serve:

  • 1 peach or mango
  • 1/2 cup of mixed berries (if frozen, thaw overnight in a sealed container in the fridge)
  • Agave syrup, maple syrup or honey
  • Micro herbs or edible flowers available from your local growers market

Method:

  1. Gradually mix chia seeds into the coconut water.
  2. Stir in the coconut cream. Using cream gives it a thicker texture and richer taste.
  3. Store in an airtight container for between two to four hours.
  4. Check on it each hour, if it’s too thick add a little more coconut water and stir in. You want a consistency that’s like jelly.
  5. Cut up the peach or mango into slices
  6. Arrange over pudding, add the mixed berries and pour agave syrup around the edges of the bowl.
coconut water chia seed snack jar

Chia Seed Snack Jars
(Makes two snack size serves)

Ingredients:

  • 1/4 cup white chia seeds
  • 1/3 cup Cocobella coconut water
  • 1/3 cup light coconut cream  (alternatively use almond milk or coconut milk for a lighter, lower calorie option)
  • 1/2 teaspoon of vanilla essence
  • 1/3 mixed berries or one small ripe mango
  • Top with desiccated coconut, mixed nuts or your favourite granola

Method:

  1. Gradually mix chia seeds into the coconut water.
  2. Stir in the coconut cream and then add the vanilla essence.
  3. Store in an airtight container for between two to four hours.
  4. Remove from fridge and divide into medium sized locking jars about 3/4 full.
  5. Place mixed berries on top and your favourite granola or mixed nuts.
  6. Or puree mango using a stick blender.
  7. Refrigerate overnight for a quick breakfast or afternoon snack.
coconut water snack smoothies

Cocobella Mango or Mixed Berry Smoothie
(Makes two x 350ml smoothies)

Ingredients:

  • 1 cup Cocobella coconut water
  • 1 cup almond milk
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon of agave syrup or one teaspoon honey
  • 2 cups frozen mixed berries or one large ripe mango
  • Top with fresh mint

Method:

Place ingredients into blender and blend until smooth. Add ice if you prefer your drink chilled.


Share this on: