Once you finish cleansing, you don’t have to stop experimenting with healthy foods. In fact, we post vegan and vegetarian recipes on our website to help people transition out of their cleanse and into the next chapter of their lives. When you have a plethora of recipes to make, it’s easier to avoid the unhealthier foods that led many people to cleanse in the first place.
In the case of this coconut cream pie chia pudding, you can enjoy it as a filling breakfast or a healthy dessert. It’s crazy how delicious it is! You may not even realize how healthy it is for your body while enjoying it. Chia seeds are naturally rich in omega-3 fatty acids, which work to enhance immune function, reduce inflammation, and improve heart and brain health. Plus, chia seeds contain lots of protein, so you really get a complete meal when you make this chia pudding.
Should you make a larger batch than this recipe, you can portion it out into separate jars or containers and refrigerate it for up to five days. The full-fat coconut milk encourages a texture that’s more akin to real pudding, unlike almond milk or cashew milk. This is due to the high fat content. Now, if you really want to yield the best pudding consistency, add all of the ingredients to the blender, give it a whiz, and then spoon out your pudding. If you choose the “shake it up in a jar” method, make sure you give it a good shake to avoid clumping.
- Prep Time:10m
- Total Time:10m
- 4 tbsp. chia seeds
- 1/2 tbsp. alcohol-free vanilla extract
- 2 c full-fat coconut milk
- 1/2 c sweetened coconut flakes
- 1 tbsp. raw honey
- Add all of the ingredients to a large container or jar and put on the lid. Shake well to ensure that the chia seeds don’t clump.
- Once everything is thoroughly mixed, place the container in the refrigerator for about five to six hours, or overnight.
- Serve with extra coconut flakes, slivered almonds, or your choice of fresh fruit.