‘SUMMER IN A BOWL’ COCONUT CHIA PUDDING
Author: Tina Khoury (The Barefoot Housewife)
(gluten free, dairy free, raw, vegan, paleo)
1/2 cup of chia seeds mixed well with 3 cups of homemade coconut milk
(store bought also works)
Keep covered in the fridge overnight ready for morning
Makes 3 large bowls
homemade coconut milk
Place 2 cups of organic shredded coconut & 4 cups of warm water into a high-speed blender
Blend for 1 minute
Strain through a nut milk bag
Store in the fridge
(the coconut cream will sit on the top. You can scoop this off & use elsewhere or just mix well before using)
Process or blend 1 cup of Medjool dates with enough water to create a sauce consistency.
If you like a ‘salted caramel’ flavour add a pinch of Himalayan salt.
Store covered in the fridge.
This is also yum over oats, nice cream & smoothie bowls. I used approximately 1 tablespoon on each bowl, a little goes a long way! In the morning mix well, spoon your pudding into bowls, swirl on some caramel sauce & add whatever toppings you like. Now that summer is here beautiful fresh fruit is everywhere. So these are loaded up with in-season mango, blueberries & strawberries. I also like to add some crunch, so this time, I used pistachios, almonds, hemp seeds & cacao nibs.
Enjoy & happy summer!