Basil Coconut Chia Pudding

I love to start my mornings with a good breakfast. I have been experimenting with different recipes and this is one of my favorites! It has a creamy texture that makes it perfect for an on the go breakfast or snack, and it tastes amazing too. If you are looking for something new to try, give this recipe a shot – I am sure you will not be disappointed!

The idea of this recipe came to me when I was experimenting with different ingredients at home. If you want to get creative, there are so many options for this recipe and it is really easy too!

But let me rumble a little bit about what makes this a good pudding:

– Chia seeds: these are packed with omega fatty acid, protein and fiber. I love them because they don’t have a strong flavor like flaxseeds. When mixed in water the chia absorbs it quickly so you can eat or drink them right away!

– Almond milk: this is my favorite to use for making pudding since it gives an amazing texture but any type of dairy will work great too as long as it is unsweetened.

– Honey: add some sweetness that won’t spike your sugar levels after eating! Plus honey has anti inflammatory properties which makes me feel good about adding this ingredient to my breakfast 😉

– Coconut cream; This brings such richness to the recipe and really increases the creaminess of the pudding.

– Fresh basil: This adds such a pop of color and freshness to this recipe that you will be craving it all day long!

– Vanilla extract: vanilla is my favorite flavor in food so I had to add it into this dish for an extra boost but any other sweet spice like cinnamon or cardamom would do too.

Making Basil Coconut Chia Pudding: The best thing about making chia pudding is how easy they are to make! All you need is liquid, some sort of milk substitute (almond milk), honey, coconut cream, fresh herbs and your choice of flavoring (vanilla). Combine everything together in a jar with a lid then shake well until thoroughly combined. If you want the chia pudding to have a thicker consistency, add more coconut cream.

To make this amazing pudding, all you need is to follow these steps:

-Add 100g of whole chia seeds to a bowl and add 300ml of water. Mix well, cover with cling film and let it sit in the fridge for about an hour or overnight until you have huge pudding balls forming around your spoon that are hard and gelatinous (like tapioca). -Remove from fridge, take out all the puddles then use them as needed; this will make them easier to work with when they come out of the bag. Just be careful not to break any apart! -For one serving, mix together two tablespoons worth of puddles with one teaspoonful each coconut milk powder and unsweetened desiccated/shredded coconut flakes plus 50 ml fresh lime juice and juice of a lime. Mix well and enjoy!

Finally, here are some tips on how to make the most of your chia pudding:

-Allow the mixture to sit in the fridge for at least an hour (preferably overnight) before serving. The ingredients will soften and gelatinise, making it easier to scoop of tapioca-like balls with a spoon or use a fork/spatula if you’re not going for that jiggly texture. -The puddles also freeze really well so feel free to make however many servings you like ahead of time! Just stick them back into the freezer after mixing together defrosting may take up to 30 minutes.) For best results thaw your puddles from frozen in about 15 minutes by placing it next to some hot water or running under cold water and lay on its side.