Patriotic Coconut-Berry Chia Seed Pudding. Can you repeat that five times fast? Actually, this recipe I have for you just may be easier to make than it is to say. Well, just like many of you, I’ve been really busy this summer. And as much as I love nothing more than to enjoy a leisurely breakfast, I haven’t had that luxury as often as I’d like. So I started poking around for quick breakfast ideas, and I came across this chia seed pudding recipe from one of my favorite food bloggers. My adapted version is below. I swapped out a few ingredients for items I already had on hand and skipped the whipped cream topping. My version is just a bit healthier, but the results were still tasty!
Patriotic Coconut-Berry Chia Seed Pudding
1/2 cup 2% Fage Greek yogurt
3/4 cup full-fat canned coconut milk
1/4 cup chia seeds
2 tablespoons pure honey
1 tablespoon unsweetened shredded coconut
2 teaspoons coconut butter
1 teaspoon coconut oil
1 pinch of salt
1/3 cup toasted flaked, unsweetened coconut
*Optional: Toasted shredded coconut flakes for topping
*Berries or fruit of your choice: I used blueberries and strawberries to execute with my “patriotic” theme, but anything goes!
Directions: In a large bowl, whisk together the yogurt, coconut milk, chia seeds, honey, shredded coconut, coconut butter, coconut oil and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for at least 2 hours or even overnight. You might want to go back and give it a good stir a couple times to get the lumps out!
Enjoy for breakfast, dessert or a healthy snack!
Not sure how you feel about chia seeds? I get it. The gelatinous texture creeped me out at first, but you get used to it. After all, I truly believe that if you want to like something…you will eventually. Here’s why chia seeds are worth a try: They can be added to just about anything (smoothies, yogurt, salads, muffins, oatmeal, etc) to offer a healthy does of fiber, protein, calcium, iron and heart-healthy Omega-3s. Chia seeds also have a water-absorption quality that can prolong hydration in the body.
A note about coconut oil: Coconut oil is solid at room temperature, so if you need to turn it into a liquid (like for this recipe), simply put the entire container in a bowl of hot water for about five mintues and that’ll loosen it up enough to pour the liquid out.
Coconut oil vs. Coconut butter: What’s the difference?
Coconut butter is the meat of the coconut, which contains fiber, and from what I have seen it is mainly used for a spread. (See below.) Coconut oil is extracted from the coconut meat (and does not contain fiber), and can be used for sauteing or roasting veggies and in baking recipes, like granola or brownies.
If you can’t be trusted with a jar of PB in your pantry, then coconut butter may not a good choice for you. Why? Because it’s delicious. But it’s also very expensive, so I’m trying to just use a little at a time for recipes and the occasional breakfast treat.
Toast two ways. (Instagram @Wannabehealthnut)
Needless to say, I’m on a coconut kick these days. It’s a healthy type of saturated fat that’s great for hair, skin, nails and more importantly, brain health. But, like anything else…moderation is key! Well, have a fun, safe and healthy Fourth of July, folks! Review these tips on how to eat healthier on the weekend so that you approach this holiday feeling ready to make good choices!
*Need help with your health and lifestyle goals? Want to lose weight and be your BEST SELF without feeling deprived and obsessed about food? I’m a Board Certified Health Coach + Emotional Eating Expert; contact me for a free consultation and let’s get started!