Ingredients
Liquid Ingredients
- 3/4 cup full-fat coconut milk
- 1/2 cup almond milk
- 1 tsp vanilla bean paste
- 2 tbsp maple syrup
Spices
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/8 tsp cloves
Main Ingredient
- 1/4 cup chia seeds
Instructions
- Combine Ingredients: In a mixing bowl, add the full-fat coconut milk, almond milk, vanilla bean paste, maple syrup, cinnamon, ground ginger, nutmeg, allspice, cloves, and chia seeds. Stir thoroughly until all the ingredients are well incorporated and the chia seeds are evenly dispersed.
- Refrigerate: Cover the bowl tightly and place it in the refrigerator. Allow the mixture to chill overnight or for a minimum of 4 hours. This time lets the chia seeds absorb the liquid and swell, creating a pudding-like texture.
- Serve: Once the pudding has set, give it a good stir. Serve chilled with your favorite toppings such as fresh fruits, nuts, or a sprinkle of cinnamon to enhance the flavors.
Notes
- Use full-fat coconut milk for a richer and creamier texture.
- Adjust the maple syrup quantity based on desired sweetness.
- Vanilla bean paste adds depth and authenticity but can be substituted with pure vanilla extract.
- This pudding can be prepared up to 2 days in advance and stored covered in the refrigerator.
- For a thinner consistency, add more almond milk before serving.
- Top with fresh berries, sliced bananas, toasted nuts, or shredded coconut for variation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegan
