I’ve tried many different variations of chia-puddings, but this one with real coconut milk is my absolute favorite. Especially the combination of coconut, cardamom spice & crunchy peanutbutter as part of the toppings!
Creamy Coconut Chia-pudding (1 portion)
- 2.5 dl coconut milk (high fat % is the best)
- 3 tablespoons chia-seeds from Alivefoods
- 1/2 zucchini, shredded
-> Mix together the chia-seeds, coconut milk and the spices in a jar with a lid. Make sure all the seeds are covered with milk. Put in the fridge over night (or at least for 2 hours). Take out in the morning and add some more milk or water if you think it’s too thick, otherwise let it be and add the shredded zucchini (make sure to squeeze out the water from it first). Stir until it’s all mixed well. If you prefer eating a warm breakfast, put in the microwave for a minute, otherwise skip that step and just add toppings!
My toppings today:
- Crunchy peanutbutter
This delicious bowl of chia-pudding is all paleo-friendly. Just switch out the peanutbutter for example almondbutter to make it all paleo. It’s also all gluten free, dairy free and free from added sugar.