Chia Pudding

This is one of my favorite breakfasts. It couldn’t be easier to make, it's super delicious, and it’s also really good for you. What’s not to like? 

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NOTES:

Top the pudding with fresh fruit. In this recipe, I give you options for a berry mix combo or a tropical fruit combo. I love them both. This makes a large portion, but when I open a can of coconut milk, I like to use the whole thing; otherwise it just sits in the fridge until I throw it out.

Makes about 5 cups

 

WHAT TO DO:

Combine the almond milk and coconut milk in a bowl and whisk to break up any chunks of coconut milk. Add the chia seeds, Sukrin (if you’re using it), and salt in a bowl with plenty of room for the chia seeds to expand. Cover the bowl with plastic wrap and put it in the refrigerator overnight or for at least 2 hours.

To serve, spoon the chia pudding into a bowl and top with fresh fruit and almonds.

 

WHAT YOU NEED:

For the Pudding:

2 cups almond milk

1 (15-ounce) can coconut milk

½ cup chia seeds

2 teaspoons Sukrin white (optional)

 ½ tsp salt

For Serving:

Fresh fruit (blueberries, blackberries, raspberries; or any combination of chopped          pineapple, mango, papaya, and banana)

1 cup toasted unsalted almonds

 

GAME CHANGER:

Toasted almonds are so much better than raw almonds; if you haven’t tried them, you’re in for a great surprise. You can buy unsalted toasted almonds but freshly toasted almonds are even better. To toast almonds, put them on a baking sheet and put them in a 325°F oven until you start to smell the delicious aroma of fresh toasted almonds wafting from your oven.

 

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