Coconut Vanilla Chia Pudding
This creamy coconut vanilla chia pudding is a quick, flavorful and a healthy breakfast that will keep you full all morning long.
Pronunciations. How to say certain words. Big problem for this girl sometimes. Take chia for example. How do you even say that? In my head it went like this “chee-yah” but then I was telling a friend about this coconut vanilla chia pudding that I made and was so delicious and she had no idea what I was talking about. This is a constant conundrum for me. Ruins my stories. I don’t want to say English is my second language since I really started speaking English at an early age (3-4) but it’s beginning to sound like it is more and more as I get older (wahhh!!!).
I guess it is due to my so-called accent. I refuse to accept that I have one. Of course everyone says I do. They say it sounds British but since I ain’t no English gyal, I say I sound African. Which I think makes it harder when it comes to pronouncing certain words. An innocent word like “focus” in a heated gaming session of Catch Phrase this weekend with some friends was apparently heard as a certain word I can’t say on a food blog (use your rhyming skills) which lead to an eruption of laughter and some fun times among friends. I’m not a fan. But I try.
Maybe it’s time to actually get to the food. Eeeeepppp! This coconut vanilla chia pudding excites me. I decided to try some chia after all the buzz about its wonders on the interwebs. As you can tell, I don’t really follow food trends (or any trends) as I am sure chia is so last and I am finally getting to it. Better late than never as it is delicious and a power food!
Chia is high in fiber, protein and antioxidants. Who doesn’t want some of that? What’s even more remarkable about chia seeds is that they absorb almost 10x their weight in water to form a thick gel-like paste making them a super food as they keep you fuller longer. What I like most about chia seeds is that they do not have much flavor to them making them the perfect blank canvas. They can be mixed into other foods (sweet or savory) and assume the flavors of their environment, like smoothies, muffins or salads.
I decided to start with a breakfast pudding. This coconut vanilla chia pudding is very simple, delicious and so me. First it’s full of creamy coconut milk (hello!!) and rich in vanilla flavors thanks to vanilla bean seeds. I added a little bit of organic maple syrup for a touch of sweetness and served it with toasted coconut flakes and raspberries. As you can tell from the recipe, it ‘cooks’ while you sleep in the fridge for the perfect breakfast the next day. I’ve been enjoying this and other variations with almond milk for more than a week now and I think I need to stop for now.
Coconut Vanilla Chia Pudding
This creamy coconut vanilla chia pudding is a quick, flavorful and a healthy breakfast that will keep you full all morning long.
Ingredients
- 1 - 1 1/2 cup coconut milk
- seeds from ⅓ of a vanilla bean or 1 teaspoon vanilla bean paste
- 1 tablespoon organic maple syrup or honey
- ¼ cup chia seeds
- Toppings:
- ½ cup fresh raspberries
- 2 tablespoons toasted unsweetened coconut flakes
Instructions
- In a medium bowl with a lid, combine all the ingredients. Mix well and refrigerate. During the first 30 minutes, stir the mixture every 10 minutes as it thickens. Cover and refrigerate for at least 3 hours or overnight. Add more coconut milk if you would a not-so-thick pudding
- Serve when the mixture reaches a custard-like consistency. Top with fresh fruits and coconut flakes.
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Have a great weekend!!
*You can find chia seeds in most supermarkets in the natural food sections. I use Bob’s Red Mill for all my whole grains and natural flour/meal products. I cannot make macarons without their almond meal (NO they did not pay me to say that!) Just sharing the love.*
Looking for more Breakfast Recipes? Try these:
Peanut Butter Chocolate Chia Pudding
Amaranth Pudding with Hazelnuts and Berries
I keep meaning to try this! I’ve made it twice and then forgot about it in the back of the fridge for far too long…oops!
And isn’t pronounced “chee-yah”? I always think of ch-ch-cha-chia pets. Haha!
And people say your accent sounds British or African…I’m jealous. I want an accent, well we all probably have one, it’s just we don’t hear it because we’re always around it…I don’t know … and that is why I don’t study linguistics.
Whoops, I made a batch last week and it is still in the fridge heheh. I’ll finish it up tomorrow though!
Hey Zainab! I’ve tried Chia a while back, and loved it. I definitely need to make it again, as I have a container of chia seeds in my pantry. Your recipe with the coconut milk and raspberries sounds amazing!! ~Erin
I keep reading about chia seeds and how much people love them, but haven’t tried them yet either. This recipe, however, will likely be the one that actually gets me to try them. A quick and easy breakfast that is filling is the way to go. I don’t have much time in the mornings, so something that I can prepare the night before is a fab idea. Will be nice to change it up from my regular peanut butter toast 😉
I have seen a lot of Chia puddings alot lately. Maybe after this post I will finally try it.
I say it Chee-Yah also! And english is my first, second, third, fourth…infinite language. So….hmm.
I have been wanting to hop on the chia bandwagon, and I think think this here is my gateway drug!
That is amazing – 3 cups!? I need to try chia seeds. I’m all Abbott filling breakfasts! I hate feeling hungry 1 hour after eating. Haha, I still mispronounce words! Like, nonchalant. Said that as written for years. Who knew it was non-sha-lawnt? Not me!
wait…hw are you supposed to say it? I think I say “cheea” or “cheeya”? maybe…hm?
I’ve never used chia either but this pudding looks like the perfect recipe to change that!
This looks so delicious! I haven’t tried chia seeds yet, but my husband loves them. I’m definitely going to have to try this:)
So. Is it ‘chee-yah’ or …well I don’t know the alternative… I say ‘chee-yah’ too, or sometimes I say ‘chi-yah’. Haha. I have an accent…a Long Island/New York accent, which I am teased for constantly. I don’t really hear it. It’s funny though because I have this problem too. Like when I made Croque Monsieur the other day. ‘Monsieur’ for some reason is very difficult for me to say…I sound like a total dork because I’m so conscious of it that when I say it, it’s like ‘croke – mon-see-uurr’. I’m so awkward. Thank the Lord no one can hear me talk when I blog. Haha. Anyway, getting back on track. I’ve never actually had chia before. For some reason I always assumed it was sweet but you cleared up my confusion.
This pudding looks so pretty, Zainab! What a great way to start the day 😀 (hey that rhymed)!
Toodles,
Tammy<3
P.S.
Have a super-duper weekend 🙂
Zainab, I want a big bowl of this! I haven’t experimented much with chia seeds, but this pudding is the place to start because you know I love my coconut! 🙂
Are we like, the same person?! 1. I know we spoke about accents, but JEESH the pronunciation thing is my BIGGEST deal! BVI – British colony with US currency with Eastern Caribbean accent. Jamaica – Independent, we spell everything like the British, and clearly, somewhere between accents that detail of pronunciation slipped me. It makes me feel way better to hear it has something to do with accents haha. 2. I legit have chia pudding in my fridge right now, made night before last. What a coincidence! But coconut milk?! YUM. Why didn’t I think of that?? You’ll be happy to know I bought coconut milk and limes by the way :).
coconut and chia, I see this pudding in my future Zainab. It looks delicious, pinning 🙂