Melbourne’s erratic weather brings about some chilly and wet days, even in the summer. I came about this recipe during one of those unwelcome summer days. Thanks to the unexpected wet weather, I was yearning for a light, yet warm and comforting breakfast to prepare for the colder week ahead. This warm coconut chia pudding certainly ticked all those boxes!
By now, most of us have tried the wonderful chia pudding. What’s not to like about this lovely treat? Aside from having many winning flavour combinations, it is high in anti-inflammatory omega-3, protein and fibre. Chia pudding is also very versatile, and can be consumed for breakfast, snack or dessert. However, most recipes call for chia pudding to be eaten chilled, out of the fridge. Given this, chia pudding would not be the most ideal treat during the colder days… so here’s a twist on the classic chia pudding.
This warm chia pudding is the perfect recipe for those days when you just want to snuggle back into the comfort of your duvet, with a cuppa and a good book. What I love about this recipe is also the ease of preparing it. It does take some discipline as you will have to soak the chia seeds the night before, but trust me, you will thank yourself for it in the morning!
The coconut milk and rice milk provide a delicate creaminess, while the coconut oil allows for a silky smooth finish and enhances the coconut flavour. These flavours and textures marry fantastically with the tantalising freshness of the mangoes and berries. If you appreciate some added crunchiness in your meals, you can easily top the chia pudding with almond flakes and/or coconut flakes.
With autumn just looming around the corner, I cannot wait to whip up another bowl!
- 4 tablespoons chia seeds
- 1 cup water
- ⅓ cup rice milk and ⅔ cup coconut milk (or 1 cup coconut & rice milk)
- 2-3 teaspoons coconut sugar (or pure maple syrup)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla bean paste
- ¼ teaspoon cinnamon
- Soak chia seeds in water overnight (mix well with a whisk or fork to prevent clumping).
- Place soaked chia seeds in a pot with the milk (I recommend Pure Harvest's Cocoquench) over medium heat.
- Add the coconut sugar, coconut oil, vanilla bean paste and cinnamon. Stir well with a wooden spoon.
- If the consistency is too thick, add more milk (it is meant to be slightly runnier compared to chilled chia pudding).
- Serve in a bowl with your desired toppings.