Jul 30, 2018 (Last updated Sep 12, 2021) by Hannah Sunderani
This coconut chia pudding is giving off all the tropical vibes! Certainly it’s making me reconsider spending my Monday at the beach vs. seated at my desktop. Whose with me? But when we can’t take any more vacay from work, this Coconut Chia Pudding makes Monday all the more palatable. Made by mixing chia seeds with coconut yogurt, coconut water and a bit of maple syrup it’s yet another delicious chia pudding recipe to have you glowing as bright as this bowl.
Chia puddings are typically made by mixing a plant-based milk like almond or oat with chia pudding, or at least all mine are. But this chia pudding get’s a bit more creative – using coconut yogurt and coconut water to mix. I absolutely love these two ingredients, and how they blended into a tropical chia pudding that’s creamy and wholesome. And the benefits go beyond taste; coconut yogurt is full of probiotics, which is good for our gut-health. It has sooner become my preferred vegan alternative to classic greek yogurt because of it’s taste, texture, and how positively my body reacts to it. Prior to coconut, my go-to vegan yogurt was soy. But I had to seriously reduce the amount I was eating as it causes me to break out on my face and back. I find the coconut yogurt to be a much cleaner option that doesn’t cause my hormones to fluctuate and breakouts to occur. I’m also a big advocate for coconut water – as a runner it’s important to be refuelling the body with electrolytes. In fact, I was noticing on my bigger runs (8-10k) that I was getting a really sore tummy afterwards. It was recommended to me to add coconut water to my diet to restock the body with lost electrolytes from sweating, and it really helped to resolve the issue. Needless to say this chia pudding post-workout has become a go-to recipe.
As for toppings, I like to recommend that you get creative here for two reasons:
1. Because you can’t make a mistake. I’ve had all the various toppings from berries, to banana, kiwi, pineapple, mango, passionfruit, and more. You name it I’ve had it, and there is never a bad combo. Here’s your opportunity to get creative.
2. It helps keep your weekday breakfast exciting. Trust me, I’m a sucker for routine, but adding different toppings to your pudding is key to never getting bored of your breakfast. Here I’ve use pineapple, kiwi, banana and passionfruit, but mango and raspberry is also a beautiful bend. By switching it up you’ll look forward to your breakfast throughout the workweek.
As for how to make chia pudding, I’ve been getting a lot of questions as of late on how I make mine. Let me tell you; CHIA PUDDING IS DEAD EASY TO MAKE. Which is exactly why it’s my go to breakfast through the work week. I’ve included the ratios to this special coconut chia pudding in the instructions below. But in general I like to do a 1:3 ratio (chia seeds to liquid). It’s important to know that chia can expand up to 20x its size when added to liquid. So we don’t want to get stingy on the mylk. The overall amount will depend on how you like your pudding consistency. But I always start with a 1:3 ratio and add from there as needed. I also like to make my pudding the night before to give it sufficient time to absorb. But generally you’ll want to wait a minimum of 30 minutes.
There isn’t much more to say than that – a simple recipe calls for a simple blog post. Except that I hope you love this Tropical Coconut Chia Pudding as much as I do.
Happy Monday folks.