Spiced Coconut Chia Pudding

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The ideal make-ahead breakfast, easy to eat on the go.

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chia pudding

Spiced Coconut Chia Pudding

Course: Breakfast
Keyword: chia, chia seeds, coconut milk, ginger, hazelnuts
Servings: 8
Calories: 315kcal
Author: Genevieve Doll

Ingredients

  • 2 cups water
  • ½ cup chia seeds
  • 1 (13.5-ounce) can coconut milk
  • 1/3 cup maple syrup
  • 2 teaspoons freshly grated ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cardamom
  • 2 pinches salt
  • 1 cup hazelnuts
  • 1 medium pomegranate, seeds removed

Instructions

  • In a medium bowl, add water and whisk in chia seeds. Let sit 10 minutes, until mixture becomes gelatinous.
  • Meanwhile, in a small bowl whisk together coconut milk, maple syrup, spices and salt.
  • Add coconut milk to chia seed mixture; whisk vigorously to break up any clumps.
  • Allow pudding to chill for at least 20 minutes to thicken, preferably overnight.
  • Warm a medium skillet over medium-low heat. Add hazelnuts, and toast until golden brown, stirring often to prevent burning, about 5 minutes. Transfer to a dish towel, and rub to remove loose skins. Roughly chop.
  • Top chia pudding with hazelnuts and pomegranate seeds.

Nutrition

Calories: 315kcal | Carbohydrates: 25g | Protein: 6g | Fat: 24g | Sodium: 37mg | Fiber: 8g | Sugar: 13g
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