Raspberry Chia Pudding

I cannot not think of a better way to start the morning than with a big bowl of chia seed pudding and fresh fruit. These expanded gelatinous seeds, mixed with homemade coconut milk, raspberries and vanilla, have an almost yogurt like familiarity and flavour. Not only do chia seeds keep you feeling full through out the day, they are also fun to drink and the health benefits are immeasurable. Loaded with fibre, protein, minerals and antioxidants, this pudding (and variations of) will become a breakfast food staple.



1 cup unsweetened coconut chunks or flakes

1/2 cup chia seeds

1/2 tsp vanilla powder or extract

1 cup raspberries

1 1/2 tbsp coconut nectar

1 1/2 tsp beet root powder

a pinch of pink Himalayan salt

3 cups water


Coconut Milk Preparations:

Soak the coconut flakes in the 3 cups of water for about an hour. Blend the soaked coconut and water in a blender, and strain the coconut milk through a nut milk bag. Save the leftover coconut fibre for another recipe or smoothie.


Chia Seed Pudding Directions:

Blend the coconut milk with the vanilla powder, coconut nectar, raspberries, beet root powder and salt. Pour the pink milk into a bowl and stir in the chia seeds. Let it sit in the fridge for at least 20 minutes before serving, to chill and allow the seeds to thicken. Stir and serve with additional fresh raspberries and cut fruit.  

Posted on October 9, 2016 .