Coconut Chia Seed Pudding for Breakfast

Votes: 2

Time: 10 minutes plus seed swelling time
Complexity: easily
Servings: 1

Nutritional value per serving:

Calories 400, total fat 25 G., saturated fats 13 G., proteins 6 G., carbohydrates 41 G., fiber 12 G., cholesterol 0 mg, sodium 35 mg, sugar 20 G.

Chia seeds, fruit, and nuts in this recipe make for a filling and healthy breakfast, rich in chia's omega-3 fatty acids, vitamins, and fiber. Coconut milk is known for its high levels of lauric acid, which helps boost immunity, so it's also beneficial in moderation, especially in this super-nutritious chia pudding, which has a texture similar to tapioca. Topped with fresh fruit, this pudding feels like dessert. And who doesn't love dessert for breakfast?

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2/3 tbsp. low-fat coconut milk
2 tablespoons chia seeds
1 tbsp maple syrup
1/4 cup fresh pineapple chunks
Half a medium kiwi, peeled and thinly sliced
3 tablespoons raspberries
1 tbsp chopped toasted almonds
1 tbsp unsweetened coconut flakes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chia seeds, coconut milk, maple syrup, Pineapple, kiwi, coconut flakes, almond

Cooking the dish according to the recipe:

Combine coconut milk, chia seeds, and maple syrup in a bowl. Cover and refrigerate overnight to allow the seeds to swell and the liquid to thicken like pudding.
Uncover the pudding and arrange pineapple, kiwi, raspberries, almonds and coconut on top in neat piles.

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