Chia and Coconut Milk Pudding
Creamy chia pudding made with coconut milk is an easy, make-ahead breakfast. Gluten-free, dairy-free, and perfect with your favorite toppings. Easily customizable to your needs. Use no-sugar honey to reduce the sugar.
Servings: 4
Calories: 116kcal
Equipment
Ingredients
- ½ cup unsweetened almond milk
- ¼ cup canned coconut milk
- 1 ½ tablespoon protein powder
- 3 tablespoons white chia seeds
- 2 teaspoons honey or sugar-free honey maple syrup or monk fruit,
- ½ teaspoon vanilla extract or almond extract
- 1 pinch sea salt
Optional
- ⅛ teaspoon cinnamon or other warm spice
Instructions
- Add the almond milk and coconut milk to a blender along with the protein powder, blend briefly on low until smooth. Add the chia seeds, sweetener of choice, vanilla, a salt and blend briefly until incorporated, the portion into jars or glasses. Refrigerate overnight for the chia pudding to set up. Serve chilled or warmed up in the microwave on lower power for a minute.
Notes
- Milk Options – Swap the almond milk for oat, cashew, flax, or hemp milk. Just be sure to choose unsweetened varieties for more control over sugar. The viscosity of the milk may effect the thickness.
- Flavor Boosters – Stir in cinnamon, cardamom, ginger, cocoa powder, espresso powder, to change things up.
- Sweeteners – Maple syrup, honey, date syrup, agave, or sugar-free options like monk fruit, or allulose all work. Start with less and adjust to taste.
- Protein Options – Use collagen, pea protein, or a naturally flavored powder to match your morning goals.
- Tree nut allergies - For a tree nut-free option, skip the almond milk and use oat or flax milk.
Nutrition
Calories: 116kcal | Carbohydrates: 8g | Protein: 21g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 62mg | Potassium: 94mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg