Grab-n-Go Healthy

Cherry Coconut Chia Pudding

June 12, 2016

I’ve just had the most lovely soul-reviving weekend. My husband J was out of town and I was left with two glorious days with absolutely nothing on my calendar. It’s been a long time since I had a weekend so open! I did the perfect amount of errands and cooking and relaxing and am now approaching this week feeling rejuvenated.

On Saturday I knew I wanted to get an early start on some errands, and so I’d set Cherry Coconut Chia Pudding in my fridge the night before. Cherries and toasted coconut pair so lovely together, they were perfect additions to this chia pudding.

I’m working through a giant basket of the first local cherries of the season – I just can’t get enough! 

Cherry Coconut Chia Pudding

Never made Chia Pudding? The trick is to set the jars overnight in the fridge – otherwise the magical chia seeds won’t grow and you’ll be left with lumpy milk. If the Chia Pudding mason jars are left undisturbed, the chia seeds grow to absorb the moisture in the milk and transform into a a thick and healthy pudding.

Do a quick google on chia seeds, and you’ll be amazed with all their health benefits.

Cherry Coconut Chia Pudding

Chia Pudding and Overnight Oats are my favourite workday breakfasts – simple, fast, and super healthy. Aren’t mason jar breakfasts just the best?!

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Cherry Coconut Chia Pudding
Prep Time
10 mins
Refrigerated time:
8 hrs
Total Time
8 hrs 10 mins
 

A favourite recipe to take to go. Recipe makes one half-pint mason jar.

Course: Breakfast
Servings: 1
Author: breakfast for dinner
Ingredients
  • ¾ cup milk (any dairy or plant-based milk works)
  • 2 tablespoons chia seeds
  • ½ teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 1 tablespoon toasted unsweetened coconut flakes, plus more to garnish (see note)
  • handful of cherries, washed, pitted, and halved, plus more to serve
Instructions
  1. In a half-pint (8 oz) mason jar, add milk, chia seeds, vanilla and maple syrup. Screw on the lid tightly, and shake the ingredients together.
  2. Set jar in the fridge for 8 hours, or overnight.
  3. In the morning, pudding will have gelled together and thickened. Stir in coconut flakes and cherry halves.
  4. Garnish with more coconut flakes and cherries and serve.
Recipe Notes
  • To toast coconut: put coconut flakes on a baking sheet and broil in a hot oven for 5-10 minutes. Mine take about 7 minutes, but it will depend on your oven. Make sure to check on it regularly - it burns quickly!

 

 

  • Reply
    Jessica
    June 14, 2016 at 11:12 pm

    Thanks for visiting my blog and of course had to visit yours and it is just beautiful! I am always looking for new breakfast ideas and this looks delicious! Don’t mind if i poke around your lovely blog for more recipes hehe

    • Reply
      breakfastfordinner
      June 15, 2016 at 2:53 pm

      Appreciate you stopping by!

  • Reply
    Strawberry Chia Pudding Parfait - breakfast for dinner
    February 20, 2017 at 7:26 pm

    […] Cherry Coconut Chia Pudding […]

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