Vanilla Coconut Chia Pudding
True story. When I was younger I had chia pets. You know, those animal/face creatures that you spread out some seeds on, water them and they sprout “hair/fur” I had two. I named them Harry and Lloyd after characters from my favorite movie (Dumb & Dumber). They had luscious, silky, flowing manes of sprouts that one day I decided needed a haircut.
So, I cut them. Because, duh that makes sense. I ended up killing both Harry and Lloyd proving my brown thumb started even younger than I am aware and I never bought a chia pet again. Just imagine little ol’ me skipping back to my room to check on Harry and Lloyd only to find them DEAD. It was traumatic.
Which leads me to the question, are these little nutritional powerhouses that I used in this recipe the SAME chia I had way back when? Are they?! Someone must know, right?
I’m back at it again with a healthy and delicious breakfast for you guys. Remember that chocolate chia pudding I made a while back? It reminded me of coco crisps or pebbles or one of those candy bar breakfast cereals from the 90s. Find the recipe here.
Anyway, I thought in order to balance out the blogosphere. To write the ying post to my yang, I’d give y’all the vanilla version so you can have a scoop of each 😉
I’m always on the search for easy breakfasts, especially for those grab and go mornings. You guys, it doesn’t get much easier than chia pudding. I also love that you can switch in whatever milk you want. If you’re not so into coconut, use almond or cashew milk. The possibilities are endless to customize it to your own tastes.
Anyway, let’s get this puddin’ party poppin’ and shake it like a polaroid picture. Wait, what?! It’ll make sense below.
In your mason jar (or any jar with a lid), pour the coconut milk. Because coconut milk separates when it’s room temp or chilled, I pop the coconut milk in the microwave for 30 seconds to re-combine everything once it’s in the jar.
Then, add the chia seeds, vanilla, and agave nectar.
Shake it all up and put it into the fridge overnight. If I prep this a couple hours before bedtime, I usually shake it once or twice more before I go up for the night.
This is me prepping the chocolate AND vanilla.
The next morning, either stuff the jar with some toppings and take the jar to go, or transfer it to a bowl and sprinkle on your favorite toppings!Print
- 1 can (13 oz) unsweetened coconut milk
- 1/2 cup chia seeds
- 3 tablespoons agave nectar (or favorite sweetener)
- 1/2 teaspoon vanilla extract
- pinch sea salt
- In your mason jar (or any jar with a lid), pour the coconut milk.
- Because coconut milk separates when it’s room temp or chilled, I pop the coconut milk in the microwave for 30 seconds to re-combine everything.
- Then, add the chia seeds, vanilla, agave nectar, and sea salt.
- Shake it all up and put it into the fridge overnight.
- If I prep this a couple hours before bedtime, I usually shake it once or twice more before I go up for the night.
- The next morning, either stuff the jar with some toppings and take it to go (don’t forget your spoon!!), or transfer it to a bowl and sprinkle on your favorite toppings!
- Per serving: Calories 162; Fat 8.7g (Sat 2.6g); Protein 4.0g; Carb 25.1g (net carb 17.9g); Fiber 7.2g; Sodium 68mg
- Serving Size: 3