Coconut pumpkin chia pudding combines pumpkin, coconut milk and chia seeds, and is topped with toasted coconut flakes and an almond butter drizzle.
- 1/4 cup chia seeds
- 1 15 oz can full-fat coconut milk
- 1 teaspoon pumpkin pie spice
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla
- 2 Tablespoons maple syrup (optional)
- 2 Tablespoons unsweetened coconut flakes
- 2 teaspoons almond butter + 1 teaspoon coconut oil (if needed)
- Stir together chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup (if using). Half the mixture and pour into two containers. Cover and refrigerate overnight. If you’re in a rush, less time will do — I’d recommend at least 3-4 hours. You’ll want to wait until you’re ready to serve the chia pudding before preparing your toppings.
- Toast your coconut — Preheat a sauté pan to medium heat. Add coconut flakes and stir constantly until they turn a golden color (this will take about 1-3 minutes). Remove the coconut flakes from the pan and allow to cool.
- If needed, put almond butter and coconut oil in a small ramekin, heat in the microwave for a 5-10 secs, or until coconut oil has melted. Stir together. If you’re almond butter is already thin enough to drizzle you can skip this step.
- Stir the chia seed pudding to make sure there aren’t any big clumps and then spoon into four serving dishes and top with coconut flakes and almond butter drizzle.
- If you’re not planning to eat all four servings at one time. Simply leave the toppings and chia seed pudding in separate air-tight containers in the fridge until ready to serve. The chia seed pudding should last about 3 days in the fridge so you can make a batch at the beginning of the week and have it for breakfast or a snack on multiple days.
- Category: Breakfast
- Method: No Cook
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 318
- Sugar: 10g
- Fat: 25g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 4g
Keywords: coconut pumpkin chia pudding