Jacquiline
I have always been on the fence with this whole chia pudding craze.
I get that this magical nutrient dense little seed is good for you but before I just could’t will myself to fully embrace it. I think it stems from my dislike for tapioca pudding from childhood where it was not so much for a flavor dislike, but a texture thing. Do you have any of those weird food/texture aversions? Up until this Blackberry Coconut Chia Pudding what I’m finding is that I was just needing something…
MORE to my chia pudding!
MORE flavor to my chia pudding!
MORE texture to my chia pudding!
MORE volume to my pudding too, please!
Enter in: fresh blackberries, coconut milk, coconut sugar and toasted coconut to top it off and you have
BLACKBERRY COCONUT CHIA PUDDING GOODNESS!
The fresh pureed blackberries added in so much freshness, the coconut gave it a rich creamy texture, and the coconut sugar added just enough sweetness to balance out the tart berries. Oh and with the toasted coconut on top, I was sold! Really, it was a huge game changer for me in this whole chia pudding world and if you were on the fence like me, I hope it wins you over too! Because chia seeds are seriously so nutrient dense!
Here are just a few reasons why they are so good for you!
1. Full of fiber! Fiber helps you feel fuller longer and aids in digestion! And because 11 out of the 12 grams of carbohydrates per serving(2 Tbsp.) are from fiber, these little guys won’t raise your blood sugar either, win win!
2. Full of protein! Hello energy!! For every ounce or 2 tablespoons of chia seeds, there are just over 4 grams of protein!
3. Full of antioxidants! Antioxidants help protect the body from cell damaging free-radicals. Yessss bring on the antioxidants!!
Recipe Note:
This Blackberry Coconut Chia Pudding will of course work with whatever berry you favor or have on hand! I made this chia pudding using fresh raspberries and it turned out to be a little more tart than the blackberries but equally good. If you think you’d prefer your chia pudding a little sweeter use an extra tablespoon or two of coconut when using raspberries, the consistency should not change too much.
I opted to use the canned coconut milk from Trader Joe’s because I’ve found that it’s seriously the best bang for your buck! The ingredients are literally: organic coconut milk, filtered water, and organic coconut extracts. That’s it! And it’s under $3 a can! If Trader Joe’s is not an option for you, don’t fret. You can find canned coconut milk at most grocery stores, and even Amazon. Because of course, Amazon has everything, right?!
- 1 cup pureed blackberries I got 1 cup pureed blackberries from about 12 ounces of whole blackberries.
- 1 cup coconut milk I used Trader Joe's Canned Organic Coconut Milk
- 1/4 cup coconut sugar
- 3 tablespoons chia seeds
- 1/3 cup unsweetened coconut
- In a blender or food processor, blend together the pureed blackberries, coconut milk and coconut sugar.
- Pour into a medium sized bowl. Stir in chia seeds until well mixed.
- Cover and let set in the refrigerator for at least three hours, overnight preferred.
- When ready to serve top with unsweetened coconut and more blackberries. If desired, toast the coconut in a dry fry pan over medium heat. Stir often for 5 minutes or until slightly brown.