Start Your Morning Off Right With This Sweet Raspberry And Coconut Chia Pudding
Nothing says productivity like a bowl of nutrient-packed chia pudding in the morning. Especially, when it’s a bright magenta color that photographs fantastically. What’s the best part about chia seeds, aside from all of the health benefits? They get better with time. The longer you let chia seeds rest, the creamier they’ll become. For an easy five-ingredient chia seed breakfast, try this raspberry and coconut chia pudding.
This recipe is tangy, sweet, creamy and loaded with nutrients. You can make it right before you go to sleep and it’ll be ready for you when you wake up.
Sweet Raspberry And Coconut Chia Pudding (four servings)
- 1 Tbsp. honey
- 1/2 cup chia seeds
- 2 cups fresh (or frozen) raspberries
- 1 Tbsp. lemon juice
- 2 cups unsweetened coconut milk
Combine the raspberries, coconut milk, lemon juice and honey in a blender and blend until smooth. Pour the mixture into a medium-sized bowl, add in the chia seeds and mix it well.
Cover the bowl (with either plastic wrap or foil) and let it sit for about a half hour, mix it again and place it in the fridge overnight.
Garnish the pudding the next day with any extra raspberries and a drizzle of honey. Give it a good stir and enjoy!
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