Coconut Chia Pudding

Rachel Berger Rachel Berger
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You can still eat healthy while it’s Pesach! Try this delicious chia pudding made with coconut milk – sweetened or unsweetened, it’s your preference! Top with some fruit preserves or compote for a delicious breakfast or snack. Multiply this single-serve recipe for the amount you want. I make six single portions at once to have it available in the refrigerator.

10m 1
Easy Vegetarian Pescatarian Gluten Free No Refined Sugar Passover Parve

Directions

Prepare the Coconut Chia Pudding

  1. Place the chia seeds in a one-cup jar or plastic container. Add the coconut milk and stir.

  2. Add the maple syrup and vanilla extract and continue to stir. Stir a few times, or the chia seeds will clump at the bottom.

  3. After about five minutes, cover the jar and place in the refrigerator for at least an hour, or overnight, to allow the chia seeds to absorb the milk and gel.

  4. Top with jam or compote, and sprinkle with some coconut flakes. Enjoy this delicious treat and feel good!

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