Chia Pudding with Coconut Milk and Berries

Two Healthy Kitchens Get Recipe

[{"selector":"#anim-ac0f7ff4-4b98-4aa8-9545-749151dc3afe","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-df70574f-c8f2-4fb1-85df-1ab7c77be020","keyframes":{"transform":["translate3d(0px, 152.85495%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cool and creamy-dreamy Chia Pudding with Coconut Milk is accented with sweet blackberry preserves, topped with fresh berries and bananas, and finished with a perfect little granola crunch. Get Recipe

Our lightened-up version is deliciously light but satisfying a true power breakfast that’ll keep you full for hours!

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Ingredients

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1.

Mix coconut milk, chia seeds, maple syrup, sugar, and vanilla in a medium bowl with a spoon or whisk, stirring thoroughly to combine. Get Recipe

Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.

Cover with plastic wrap and refrigerate at least an hour or two, or overnight.

Tip

The base for this Chia Pudding keeps well, covered in the refrigerator, for at least 3-5 days. You might want to make a double batch for quick, grab-and-go breakfasts all week long. Get Recipe

Swipe up for full recipe!

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