An early start for work or – not speaking from experience but I can imagine this not being the best thing for your breakfast routine – trying to get stubborn kids ready for school, can wreak havoc on your breakfast routine. Prepare it in the evening, you’ll only need to turn on the coffee machine and be ready for another day.
Chia pudding is incredibly simple to make, it’s basically just coconut milk and chia seeds stirred together and left overnight. The toppings can involve some cutting work, or choose berries and nuts and keep your last minute work limited as well. My favourite is and will always be mango though. It goes so well with coconut. Cut the mango and keep the cubes in an airtight container in the fridge, it will keep for 2 more days this way.
This recipe makes multiple portions at once, to avoid having to toss out most of the coconut milk. Chia pudding with coconut milk keeps for 5-6 days in the fridge if in individual, airtight containers.
I use coconut milk light. If you use regular coconut milk, use 4 tablespoons of chia seeds instead of 5. The pudding will be thicker but that is fine.
- 1 can of coconut milk light (400ml)
- 5 tbs chia seeds
Shake the can of coconut milk well.
Empty the can into a glass jar. Add the chia seeds. Shake well – you can use a bowl as well but I prefer shaking over stirring.
Leave for 15 minutes, then do another shake. The chia seeds will create a gelatinous bond and you want to shake these up to avoid thick clumps of dry chia in your pudding the next day.
Divide into individual portions, preferably in airtight containers like small jars, which allows the pudding to keep best.
- Banana with maple syrup or honey
- Mango and blueberries
- Dried cranberry and white chocolate
- Honey and cacao or chocolate nibs
- Apple and cinnamon
- Nuts and gingerbread spices
- Whatever else you like really