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Chai Coconut Chia Pudding

After many weeks of festivities and overindulgence, it’s time for this Noosa Foodie to clean up her diet. Whilst I’m a fairly healthy foodie at the best of times, I will be giving up a few of my favourite things for a little while – cheese, wine, coffee, chocolate to name a few – and following a paleo eating regime minus the meat. This Chai Coconut Chia Pudding is a perfect breakfast solution as it’s super healthy, tasty and satisfying. Flavoured with chai flavours of cinnamon, ginger, cardamom and cloves, it’s delicious served with seasonal fruit (I also like to serve it with a homemade grain-free granola). It’s easy to make too – you just need to be a little organised as it’s best made the day before to allow the chia seeds to gel and the pudding to set.  It will keep up to 5 days in a sealed container stored in the fridge.

Ingredients (makes 6 serves):
1 x 400ml can coconut milk
1½ cups almond milk
1½ tablespoons raw honey or maple syrup
1 cinnamon stick
7 cardamom pods, bruised
7 whole cloves
5cm piece ginger, thinly sliced
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup chia seeds

Method:
1. Place all ingredients except the chia seeds in a saucepan and heat over a medium heat. Bring to a boil then remove from the heat and set aside to cool and infuse.
2. Strain then add the chia seeds to the milk mixture. Cover and refrigerate for at least 4 hours or overnight to gel.
3. Serve with fresh seasonal fruit.

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