This festive, simple and healthy chia pudding is a welcomed addition to a holiday brunch or Christmas morning breakfast. It’s the perfect make-ahead option, as flavors will continue to develop overnight and pudding will thicken to an ideal consistency.
2 cups water
½ cup chia seeds
1 (13.5 oz) can coconut milk
1/3 cup maple syrup
2 tsp freshly grated ginger
1 tsp cinnamon
2 pinches salt
pomegranate seeds, for garnish
toasted coconut flakes, for garnish
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, ginger, cinnamon, and salt.
Add coconut milk to chia seed mixture and whisk vigorously to break up any clumps.
Allow pudding to chill for at least 20 minutes to thicken, preferably overnight.
Top chia pudding with pomegranate seeds and toasted coconut flakes.
Yield: 4 cups (8, ½ cup servings)
Recipe by Genevieve Doll