A creamy coconut and vanilla chia pudding, slightly sweetened with maple syrup and awakened by a touch of lime. Topped with berries, crunchy almonds, and toasted coconut, it's a fresh, indulgent breakfast that's easy to prepare the day before.
Ingredients
- chia seeds
- coconut milk, unsweetened
- maple syrup
- vanilla extract
- 1/2 lime
- mixed berries
- almonds
- unsweetened shredded coconut
- salt
Instructions
- In a bowl, mix the coconut milk, maple syrup, vanilla, finely grated zest of about half the lime, and a small pinch of salt.
- Add the chia seeds and whisk vigorously for about 30 seconds to evenly distribute them.
- Let rest for 15 minutes, then stir again to break up any chia seed clumps.
- Cover and refrigerate for at least 4 hours, ideally overnight.
- In a small dry skillet, toast the sliced almonds and shredded coconut over medium-low heat for 2 to 3 minutes, stirring regularly. Let cool.
- When ready to serve, stir the pudding. If it's too thick, add a little more coconut milk until desired consistency is reached.
- Divide the pudding between two bowls or jars. Top with fresh berries, almonds, and toasted coconut.
- Finish with a few drops of lime juice and, for a more indulgent version, a light drizzle of maple syrup.
- Chia pudding can be stored in an airtight container in the refrigerator for up to 4 days. Ideally, store the fruits and crunchy toppings separately until ready to serve.
