Coconut Raspberry Chia Pudding
Coconut Raspberry-Chia Pudding Is Made Vegan, Gluten And Refined Sugar Free. A Delicious And Quick Breakfast Recipe That You Can Make In Advance For Your Week Ahead!
One of the loves of my life is truly Chia Pudding. It was the recipe that opened my eyes to the health food world and just how innovative, fun loving and DELICIOUS plant-based foods could actually be! I will never forget the day I found out about Chia Pudding. It was as if I was entering an entirely new world where food looked nothing like how it did when I grew up and that fascinated me to no end. Chia pudding was not just a new breakfast recipe - it was a food revolution that ushered me into a new state of living. Everyday I would experiment with adding different flavors and textures into a simple chia pudding recipe to make it more flavorful than the last. And this recipe right here is at the damn top of that list!
Coconut-Raspberry Chia Pudding…I am beyond thrilled to incorporate california Giant Berries raspberries into the base of this delicious chia pudding recipe! Not only do the perfectly ripe raspberries add in a slew of vitamins and minerals making this such a nutritious meal, but it turns the coconut milk pink! Talk about eating with our eyes first! Who doesn’t love a stunning pink color to entice your taste buds?! The sweet flavor of the raspberries compliments the creamy coconut milk and peanut butter - becoming a sort of deconstructed peanut butter and jelly sandwich in chia pudding form. It is sensational and easy as hell to make. Make it in advance, pop it in the fridge and have the prettiest pink breakfast to enjoy all week long with yourself, your partner and your kids.
Enjoy friends!
xx M
You Can Watch The Full Cooking Video Here!
A Big Thank You To California Giant Berry Farms For Partnering With Us On This Delicious Recipe Video! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Delicious Your Berries Are All Year Long!
Pink Coconut Milk-Raspberry Chia Pudding
Serves: 1 -2
3/4 cup coconut milk
1/4 cup coconut vanilla yogurt
3 tbsp chia seeds
3/4 cup California Giant Raspberries, mashed smooth
1 tbsp honey or maple syrup, optional
Top with:
Coconut yogurt
California Giant fresh berries
Granola
Nut butter
Mix all the chia pudding ingredients into a bowl and whisk well. Pop in the fridge to set for about 3 hours or overnight, until the chia seeds absorb the almond milk and thicken. Whisk once more to create a smooth consistency. Pour the chia pudding into a serving bowl and top with the extra toppings. Enjoy!
