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?  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


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.


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



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.