With extra chia seeds lying around, I decided to jump on this chia seed pudding wagon that I keep seeing on Tastespotting. I’m glad I did, because this pudding is amazing, quick to prepare and actually fun to eat! I’m going to get into the habit of making a large batch every Sunday, so I have enough for breakfast all week.
Coconut Chia Pudding with Fresh Pomegranate Seeds (adapted from Domesticate Me)
- 3 1/2 tablespoons chia seeds
- 1/2 cup coconut milk
- 1/2 cup non-fat Greek yogurt
- 1/2 teaspoon vanilla extract
- 1 tablespoon honey
- 1/2 teaspoon fresh ground salt
- 1-2 tablespoons pomegranate seeds
- 1 bunch sweet basil
- 1 bunch mint
- 1 tablespoon toasted slivered almonds (optional)
In a medium bowl, combine the chia seeds, coconut milk, yogurt, vanilla, honey and salt. Stir to thoroughly combine. Cover and refrigerate overnight. Prior to serving, vigorously stir the pudding to eliminate any lumps. Place in a small bowl and top with fresh pomegranate seeds, chopped mint, basil, toasted almonds and a drizzle of honey as desired.