Chia Pudding with Coconut Milk and Berries
This delicious Chia Pudding with Coconut Milk recipe is our {healthier} copycat version of the popular First Watch A.M. Superfoods Bowl. It's a meal prep dream, and a power breakfast that'll keep you fueled up for hours! • Make Ahead • Vegetarian •
Ingredients
- 1 cupunsweetened coconut milk (the lower-fat refrigerated kind, such as silk – not canned
- ¼ cupchia seeds
- 1 tablespoonpure maple syrup
- 1 tablespoonsugar
- ½ teaspoonvanilla
- ¼ cupblackberry jelly or preserves (preferably 100% pure fruit, such as smucker's simply fruit
- 1 cupfruit (blueberries, sliced strawberries and sliced bananas – see note
- ¼ cupgranola (such as cascadian farm oats & honey
Directions
- 1
Mix coconut milk, chia seeds, maple syrup, sugar, and vanilla in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
- 2
Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
- 3
Cover with plastic wrap and refrigerate at least an hour or two, or overnight. At this point, you can divide it into 4 single-serve containers such as the adorable Weck jars we used in our photos, or leave your pudding in a large serving bowl to portion out later. The pudding will be soft-set after about 1 hour. But, if possible, we recommend waiting at least 2 hours before eating, until the pudding is creamier and more fully set.
- 4
When ready to serve the pudding, if it's not already divided into single-serve containers, portion out 4 equal servings. Top each serving with 1 tablespoon jelly, 1/4 cup fruit (or a little more, if desired) and 1 tablespoon granola. Serve immediately.