Chia pudding is a staple these days in our house. It can be both a tasty breakfast or dessert.
Sweetened with raw honey. Satisfying chewy – almost crunchy texture from the chia seeds and big chunks of shredded coconut. Thick and creamy deliciousness from coconut cream. Yum, right?
Oh and of course turmeric for all over body benefits. (I wrote a whole ebook of turmeric recipes.)
This recipe yields 2 to 4 servings.
Golden Chia Pudding Recipe
- 6 tablespoons chia seeds
- 1/4 cup large shredded, unsweetened dried coconut
- Pinch salt
- Can coconut cream
- .5 ounce melted cacao butter/oil, optional (or coconut oil)
- Big glob of raw honey
- 1 cup warm water (about 120 degrees F)*
- 1-2 teaspoons ground turmeric
- Few grinds of fresh black pepper**
Put the chia seeds and shredded coconut in a quart size glass mason jar.
In a blender put the coconut cream, cacao butter (if using), honey, warm water, turmeric, and black pepper. Blend on high until mixed well.
Pour this mixture into the glass mason jar with the chia seeds and coconut. If the jar isn’t filled almost to the top, you can add more of anything before shaking. For example, some more water or chia seeds or both.
Put a lid on the jar and shake shake shake. Wait a few minutes and shake shake shake again. Wait a few minutes more and shake shake shake again. Do this a few times.
Put the mixture in the refrigerator to chill for up to four hours before eating.
* Warm water helps the honey melt a bit to blend better with the coconut cream.
** Black pepper helps you assimilate the turmeric.