Have you noticed that I have not written a breakfast themed post in a long time? Well here’s my newest breakfast addiction that will be sure to get your attention.
At the beginning of the school year, my mom discovered a new snack from Fraiche, a downtown Palo Alto cafe. Fraiche is definitely known more for its frozen yogurt, but since we were on a healthy kick, she surprised Sophie and I with a different snack one day after school. It was coconut chia seed pudding! I perked up instantly, because it looked pretty good. A few bites in, I immediately fell in love with this healthy snack.
When I initially tried the coconut chia seed pudding, I thought it was going to be pretty sweet. It turns out that I didn’t actually taste that much sugar at all, which is a good start. All the ingredients can definitely be tasted, and you get a little bit of everything in each bite. First you receive the strong, slightly sweet coconut flavor and on top of that the crunchy chia seeds that tease your tastebuds. Then, the aftertaste arrives: a cool milky sensation that’ll satisfy your senses. As for the texture, it’s safe to say that coconut tapioca pudding can be compared with a tomato soup. It’s not so thick that you could choke on it, but it’s also not as “liquidity” as water. Hey, texture is a big component in food and this pudding has it just right.
The main reason why people love coconut chia seed pudding is because it’s healthy for you. The chia seeds are rich in omega-3 fatty acids, fiber, antioxidants, iron, and calcium. They also help prevent heart attacks and strokes. In addition, coconut chia seed pudding can be eaten with your favorite healthy toppings. Add almonds, berries, honey, toasted coconuts, or granola to make it your own.
Seeing that this was a big hit, my mom tried making it at home for breakfast. She found a recipe that worked well and boom, we had ourselves some delicious coconut chia seed pudding. It’s my new favorite snack and breakfast food! Healthy breakfast for the win!
Coconut Chia Seed Pudding (from All Recipes)
- 1/2 cup chia seeds
- 2 cups coconut milk
- 6 tablespoons unsweetened coconut milk
- 1 tablespoon agave nectar, or more to taste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 1/2 cup diced fresh strawberries (optional)
- Place chia seeds in a bowl.
- Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
- Stir pudding and top with strawberries.
My Mom’s variations:
– Use 1 1/2 cups coconut milk, 1/2 cup almond milk (all unsweetened)
– Agave nectar only to taste
– Omit cinnamon and salt
– We like to use berries, toasted coconut, tropical fruits, honey, almonds, apples, etc.
Note: The picture above is our homemade version.