Coconut-Cranberry Chia Pudding

Coconut-Cranberry Chia Pudding

Coconut-Cranberry Chia Pudding
I adapted a chia pudding recipe from Natural Health Magazine to make it more palatable to kids, thinking this would be a great substitute to store bought puddings. Much to my surprise this tastes and has a texture more similar to rice pudding. Both my daughters gobbled it up! Steeped in calcium-rich milk and blood regulating cinnamon, and studded with sweet cranberries and healthy fat from the shredded coconut, the high protein, and high fiber, omega-3 rich chia seeds are in good company creating a healthy grab-and-go breakfast, snack or sleep-inducing nibble.
    Servings
    4people
    Cook Time
    1 hour 10minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    1 hour 10minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2cup whole or 2% milk
    • 4tablespoon chia seeds
    • 1 large ripe banana, mashed
    • 1/2cup unsweetened shredded coconut
    • 1/2cup dried cranberries
    • 2teaspoon vanilla extract
    • 1tablespoon honey
    • 3/4teaspoon stevia powder
    • 1teaspoon ground cinnamon
    • Berries, for garnish
    • Cocoa nibs, for garnish
    Instructions
    1. Pour the milk and chia seeds in a medium-size saucepan over medium heat and bring to a low simmer, stirring occasionally with a whisk.
    2. When the mixture begins to thicken, whisk in mashed banana and following 6 ingredients (through cinnamon). Simmer for another 5-10 minutes, stirring occasionally.
    3. Remove from heat and divide chia pudding evenly in to 4 small serving dishes (ramekins work great). Cover and refrigerate until firm, about 1 hour.
    4. Eat “as is” or garnish with fresh berries and some cocoa nibs in the summer, and apples and walnuts in the cooler months.
    Recipe Notes

    I like to make this chia pudding with coconut milk for a dairy-free version. Almond milk would work well too.

    I use white chia seeds, but black seeds would be fine.

    This is such an adaptable recipe allowing for changing out to other dried fruit or eliminating altogether. You could also eliminate the cinnamon and replace it with ground cardamom and top with fresh mango for a riff on a mango lasse. For a chocolate version mix in some cocoa powder and cocoa nibs. The variations are endless!

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