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Making your own coconut chia pudding is easy, affordable, and can include your favorite flavors. It’s a fantastic alternative to the traditional boring breakfast, one that will satisfy and keep you full for hours. This chia pudding is full of healthy fats, potassium, and delicious flavors. This recipe is certainly going to be a new plant-based favorite.
Coconut Chia Pudding Details
To make this vegan chia pudding recipe, you’ll only need a few ingredients with one or two that may be a new product to your freezer or pantry. I’ve linked a few of them below. For the pitaya, it will almost always come in frozen form when purchasing in-store. If you’re able to get it fresh that works well too, however, it’s quite affordable in its frozen form. If you feel that you will use it often, freeze-dried powders also work well.
For the guava jam, I only recommend this brand as it’s made with much lower sugar content and is quite clean compared to the traditional sugar-ladened guava bricks. Additionally, I’m making this pudding with chia seeds from my friends over at Foods Alive! When making a chia pudding I always recommend chia pudding with coconut milk and only Whole Food’s 365 brand. It is the mildest and thickest of any canned coconut milk I have found.
Coconut Milk Chia Pudding Color
Getting these bold flavors and it’s strikingly bright color, we’ll be amping up the traditional chia pudding recipe with pitaya and other ingredients. To create a richer coloration, you can always add more of the pitaya. To create a “baby pink” coloration, simply use less of the pitaya!
Coconut Chia Pudding With Pitaya (Dragonfruit)
- 1 cup light canned coconut milk
- 1/2 cup oat milk (If using another milk, I recommend mild flavored nut milks)
- 4-5 tbsp Foods Alive chia seeds
- 1-2 tsp guava jam
- 2 tsp tsp maple syrup (I only recommend adding this if guava jam isnt available/used or you feel you need further sweetness.)
- 1/4 tsp vanilla extract or 1 inch vanilla bean (I prefer a vanilla bean!)
- 1/4 packet frozen pitaya
- salt (as desired)
- Combine all of your ingredients (except your maple & vanilla) in a bowl and begin whisking until the pitaya begins to melt and the chia seeds begin to swell.
- Next, cut open your vanilla bean and separate the exterior of the bean with a knife to expose the paste. Remove this by scraping your knife horizontally along the bean to release the paste. Add it to your mixture and combine.
- Taste the mixture prior to adding the maple if you have used your guava jam. If it has enough sweetness, there is no need to add the maple. If needed, be sure to add it in!
- Add your mixture to small canning jars, or containers and let sit overnight.
- When ready to enjoy, top with fresh berries or granola! Enjoy!
Why You Should Make This Ahead Of Time
Making this recipe ahead of time is a great idea when you know you’re short on time either in the morning or when you come home from work, and so on. Since chia seeds have a gelatinous membrane around them when combined with liquid, they need time to sit which is the perfect excuse to allow it to be overnight or even two days prior.
Try this recipe with my Seedy Granola as a delicious & crunchy topping!
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