High Protein, Chia Seed Pudding With Coconut Milk

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If you’re looking for a delicious and healthy breakfast option, you should try high-protein chia seed pudding with coconut milk. This recipe is simple to make and packed with nutrients. It’s perfect for a quick breakfast or a snack to keep you energized throughout the day.

Chia seeds are tiny but mighty, loaded with fiber, protein, and omega-3 fatty acids. When you combine them with coconut milk, you get a creamy and satisfying pudding that feels indulgent without the guilt. Your body will thank you for this tasty and nutritious treat.

The best part is, that this pudding is so easy to customize. You can add your favorite fruits, nuts, or sweeteners to make it just right for you. Get ready to make this high-protein treat a regular part of your diet!

Preparing The Ingredients

To make a delicious high-protein chia seed pudding with coconut milk, you’ll need just a few simple ingredients. First, grab your chia seeds. These little seeds are a powerhouse of nutrients and easy to work with.

Next, you need coconut milk. Use full-fat coconut milk for a creamier texture. This will make your pudding rich and smooth.

You’ll also need a sweetener. You can use agave, maple syrup, or any other sugar substitute that you prefer.

To add some extra flavor, consider vanilla extract. Just a teaspoon can make a big difference.

Finally, gather some silken tofu. It doesn’t have a lot of flavor by itself, but this will boost the protein content.

Make sure you have all your ingredients ready before you start. This helps the process go smoothly and quickly. Use clean measuring cups and spoons to get accurate amounts.

That’s it! You’re ready to start making your chia seed pudding.

Serving Suggestions

• Enjoy your chia seed pudding as a breakfast or a snack. Top it with fresh fruits like berries, bananas, or mango slices for added flavor.
• You can also sprinkle some nuts and seeds on top. Almonds, walnuts, and pumpkin seeds work really well. Drizzle a bit of agave or maple syrup if you like it sweeter.
• For a bit of crunch, add some granola on top. It pairs nicely with the creamy texture of the pudding. You can also mix in a spoonful of your favorite nut butter for extra protein.
• Serve it in a small bowl or even a mason jar. This makes it easy to take on the go. If you’re entertaining, you can layer the pudding with fruit and nuts in a clear glass for a nice presentation.

Storage Tips

• Store your chia seed pudding in an airtight container to keep it fresh. Use small jars or containers with tight lids. This helps to keep the pudding from absorbing other fridge odors.
• Keep the pudding in the fridge. Typically, it lasts up to five days. Check the smell and texture before eating, just to be safe.
• If you want to make a big batch, consider portioning it out. Divide the pudding into single servings. This way, you can grab and go, making breakfast or snacks easier. Stir the pudding before enjoying it, as it may separate over time.

High-Protein, Chia Seed Pudding With Coconut Milk

If you're looking for a chia seed pudding with coconut milk recipe, you found it! You can add this one to your list of high protein vegan breakfast or high protein vegan dessert recipes. On top of that's it's a healthy recipe that's easy to make.

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Prep Time 5 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 2 servings

Calories 400 kcal

Ingredients

  

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Main ingredients

• 4 tablespoons of chia seeds
• 1 cup of full-fat coconut milk
• 1 tablespoon of agave syrup or preferred sweetener
• 1/2 teaspoon of vanilla extract
• 1/4 cup of silken tofu

Optional toppings

• Fresh fruits e.g., berries, banana slices, or mango slices
• Nuts and seeds e.g., almonds, walnuts, or pumpkin seeds
• Granola
• Nut butter e.g., almond or peanut butter

Get Recipe Ingredients

Instructions

 

• In a blender, combine the full-fat coconut milk and silken tofu. Blend until smooth and well combined.
• Pour the blended coconut milk and tofu mixture into a medium-sized bowl.
• Add the chia seeds to the bowl and stir well to ensure the seeds are evenly distributed.
• Stir in the agave syrup and vanilla extract until fully incorporated.
• Let the mixture sit for about 5 minutes, then stir again to prevent clumping.
• Cover the bowl with plastic wrap or transfer the mixture into airtight containers.
• Refrigerate for at least 2 hours, or overnight, to allow the pudding to thicken.
• Before serving, stir the pudding again to check the consistency. If it’s too thick, you can add a bit more coconut milk to reach your desired texture.
• Divide the pudding into two serving bowls or jars.
• Add your preferred toppings, such as fresh fruits, nuts, seeds, granola, or nut butter.
• Serve immediately, or store in the fridge for up to five days.

Nutrition

Calories: 400kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.