Rushed mornings? Try this vegan coconut chia pudding for an on-the-go healthy breakfast
Finding time in your schedule to prepare nutrient-rich meals—that are good for your skin and your health—can be a challenge. Many of us deal with rushed mornings, fraught with the stresses of getting out of the house, handling harsh Canadian winters, and facing traffic and transit delays.
So, getting your nutrients in every morning might require planning some planning ahead. But that can be easy if you have a few go-to healthy breakfast recipes up your sleeve. One of our favourites at Bartholomew Sisters is this vegan coconut chia pudding: It’s quick and easy to prepare the night before, and take on-the-go during the morning rush.
Not to mention, this recipe is chock full of fibre and vitamins E and C, all of which are present in coconut and work to protect your skin from sun damage. So next time you’re preparing for a busy week, be good to your skin, your schedule, and your stomach, and try out this recipe.
Vegan coconut chia pudding - An easy breakfast to prep in advance and take on the go
Total prep time: 10 minutes
For the Chia Pudding
1 cup almond milk (sweetened or unsweetened)
1 cup full-fat coconut milk
2 Tbsp maple syrup
1 tsp lime juice
1 tsp vanilla extract
1 pinch sea salt
⅓ cup chia seeds
⅓ cup unsweetened coconut flakes or shredded coconut
2 cups cubed tropical fruit (dragonfruit, mango, pineapple, etc.)
For the Chia Pudding
1. In a large bowl, whisk together all pudding ingredients except chia seeds.
2. Pour chia seeds into the liquid mix, and continue to stir with a fork for 1 minute, until the chia seeds look evenly distributed throughout the mix.
3. Rest the mix at room temperature for 20 minutes, stirring every so often to ensure clumps of seeds do not form.
4. Cover and chill for at least 3 hours, or overnight, if possible.
5. In the meantime, add coconut flakes to a large non-stick skillet, toasting over medium heat for 1 to 2 minutes or until they are light brown. When finished, transfer them immediately to a plate.
6. Dice fruit toppings (e.g. mango, dragonfruit, etc) into bite-sized pieces. Cover and refrigerate the fruit while the pudding is chilling.
1. The seeds should have formed a gelatinous texture while chilling. After its done being refrigerated, stir the pudding around one more time break up any final clumps. Then, add the pudding to bowls (or to-go containers, if you’re in a hurry), top with fruit and toasted coconut, and enjoy!
Recipe adapted from foodnetwork.ca.