Chia coconut pudding is a healthy, filling recipe that tastes like dessert. Make chia pudding with our coconut-based probiotics for a gluten-free, vegan treat that boost your gut health!
Chia Coconut Pudding
Serves 3, keep refrigerated up to 7 days
- 1 1/4 cup organic coconut milk
- 3/4 cup Kashaya’s original blend probiotics
- 1 tbs pure maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds (or more, as needed)
- 1 cup mixed berries for garnish
- 3/4 cup gluten free granola for garnish (optional)
In a large bowl, whisk together the coconut milk, probiotics, maple syrup, and vanilla extract. Slowly whisk in the chia seeds. If you pour them in quickly, they’ll clump.
Stir every few minutes for the first ten minutes, then refrigerate the mixture. Let it thicken for at least 3 hours, or as long as a few days.
When ready to serve, divide the chia coconut pudding into 3 bowls or jars, and top with fresh berries and granola of your choice.
Notes: The trick to making chia coconut pudding without clumps is to whisk the seeds into the coconut milk/probiotic mixture slowly and stir periodically. The pudding starts to thicken right away, but you’ll want to refrigerate it for a few hours (or overnight) for the best results.
This recipe is perfect for getting a daily serving of living probiotics into your family’s diet. Kashaya probiotics are not only diverse in the 13-strains of good bacteria but is a great source of healthy fats from organic coconut milk used in making our medical food-supplements. This healthy sweet treat is packed with plant based fiber from chia seeds. These superfood seeds are an excellent source of omega-3 fatty acids, antioxidants, iron and protein. A 28-gram serving of chia seeds contains up to 5.6 grams of protein. When mixed with water, they can replace eggs in vegan cooking or be used as a smoothie bowl topper.