Valentine’s Day falls on a Sunday this year, which means there’s a chance you might not want to wait until after dinner to indulge in something sweet with your sweet! Luckily, I came up with a pudding that’s SUPER easy to make… and since chia seeds are so good for you, you can totally eat it for breakfast! I got the inspiration from the amazing chia pudding at Beatrix, but decided to make it chocolate for the special occasion. Here’s how you make it!
1 cup lite coconut milk
1/4 cup chia seeds
1.5 tbsp honey (or maple syrup/agave)
1/4 cup cocoa powder
1 can unsweetened (full fat) coconut milk
2-3 tbsp powdered sugar
1 tsp vanilla extract
*sub out the powdered sugar to make this paleo!
Start by pouring the lite coconut milk into a bowl and then adding the cocoa powder, chia seeds and honey. Whisk to combine.
Cover and store in the refrigerator for 2 hours or overnight. Also, at this point, make sure your full fat coconut milk is in the fridge, too!
When you’re ready to serve, take the coconut milk out of the fridge and add the solid milk to your mixing bowl. It’s okay if some of the liquid gets in there (woops!), but you want to drain the bulk of it for sure.
Start by beating the milk, and then slowly add the sugar and vanilla. Using chilled beaters in a chilled bowl can also help you get a better consistency, but as long as you start with the solid milk, it should end up looking just like whipped cream!
Take your pudding out of the fridge… oh yeah…
Serve in a pretty glass with a layer of raspberries.
And a dollop of whipped cream!
Oh, and coffee. Of COURSE.
PS. How pretty is my new strawberry colored Keurig?! I got it last week after my very old one finally died and I couldn’t be happier. It’s even easier to use than my last one and it completely brightens up my kitchen. But really, who is surprised that I love this color? <3
Seriously it’s so delicious, you won’t even know there are health benefits hidden in there!
Hope everyone has a sweet Valentine’s Day! Enjoy!