Orange Coconut Chia Pudding
I’ve decided to turn my home into a tropical island. I’m cranking up the thermostat, playing the Beach Boys on repeat, and eating big spoonfuls of Orange Coconut Chia Pudding.
Now that we’ve bought a house, the prospects of spontaneously moving to Tahiti have, admittedly, diminished. I promised myself that this would be the year I embrace winter, instead of cursing whichever settlers were batty enough to stay here, instead of moving right on through to Santa Barbara. I envisioned myself taking up a Nordic sport—cross country skiing or snow shoeing perhaps—and becoming one with the brisk air and snow.
Thus far, my “embrace winter” progress has included buying a cute neon pink ski hat, which I have worn exactly twice while scuttling from my heated car into a heated grocery store, then back into my heated car and home. I valiantly attempted a few cold-weather runs, all of which required recovery via hot toddy.
Since I’m struggling to embrace the chilly outdoors, I’ve decided to create my own little paradise inside with fresh, tropically-inspired recipes like this Orange Coconut Chia Pudding. Made with coconut milk and vibrant orange zest, then topped with juicy orange slices and crispy flaked coconut, this healthy breakfast recipe is a mini island escape.
As with all food trends (ahem, kale smoothies), I was late to the chia seed party, but I’m here to stay. These little wonder specks are filled with fiber (5 grams in just one tablespoon) and have the curious quality of swelling when combined with liquid, making them ideal for creating puddings and even jams.
Chia seeds are an easy, appetizing way to increase fiber intake throughout the day.No need for rock-hard bran muffins or cardboard-esque fiber cereals—we have the tiny, mighty chia! I get mine from Bob’s Red Mill and have been adding them to baked goods, sprinkling them on salads, and even blending them into smoothies. I love the crunch and nutty flavor chia seeds add when used dry, as well as how extra filling they are when left to absorb liquid as in today’s coconut chia pudding.
In addition to being healthy and filling, Orange Coconut Chia Pudding is one of the simplest make-ahead breakfasts in creation. Simply stir the ingredients together and let rest in the refrigerator. Overnight, the chia absorbs the coconut milk and transforms into healthy, filling “pudding” that is wonderful for breakfast or even dessert. A final topping of fresh orange slices and coconut flakes and we’re practically on vacation, no sunscreen required.
I will, however, need a paper umbrella. And maybe a lei.
Orange Coconut Chia Pudding
A healthy coconut chia pudding with fresh orange slices and toasted coconut. Delicious for breakfast or dessert. Vegan, Paelo-friendly, and gluten free.
Yield: Serves 3
Prep Time: 5 minutes
Cook Time: 8 hours (overnight)
Total Time: 8 hours, 5 minutes
- 1 1/2 cups light coconut milk
- 1/4 cup plus 2 tablespoons Bob’s Red Mill chia seeds
- 1 tablespoon honey (swap maple syrup to make vegan)
- 1/2 teaspoon pure vanilla extract
- Tiny pinch kosher salt
- 1 teaspoon fresh orange zest
- Sliced oranges, for topping
- Unsweetened flaked coconut, for topping
- Stir the coconut milk, chia seeds, honey, vanilla, salt, and orange zest together in a bowl or measuring cup. Cover and refrigerate overnight.
- In the morning, stir once more. Serve topped with orange slices and coconut flakes.
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