Chia seeds, fruit and nuts combine to make a breakfast bowl with a healthy dose of omega-3 fatty acids (thanks, chia) and fiber (thanks again to chia, plus the fruit and nuts). Coconut milk is high in the saturated fat lauric acid, which may help boost immunity, so it's fine in moderation - especially in this super-satisfying chia pudding that's reminiscent of tapioca. And who doesn't love dessert for breakfast?
Recipe courtesy of Food Network Kitchen
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Coconut-Chia Pudding Breakfast Bowl
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
1 breakfast bowl
Level:
Easy

Nutrition Info

Healthy
Total:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr
Yield:
1 breakfast bowl
Level:
Easy

Nutrition Info

Healthy

Ingredients

  • 2/3 cup light coconut milk
  • 2 tablespoons chia seeds
  • 1 tablespoon pure maple syrup
  • 1/4 cup fresh pineapple chunks
  • 1/2 medium kiwi, peeled and sliced
  • 3 tablespoons raspberries
  • 1 tablespoon roasted almonds, chopped
  • 1 tablespoon unsweetened coconut flakes

Directions

Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.

Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo!

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