If last summer was the season I discovered the joys of smoothies (and they’ve stuck around, I make a nutritious smoothie for breakfast at least three times a week), this summer was the one I found a love for chia pudding.
It’s a healthy, filling, delicious breakfast that kinda feels like you’re eating dessert. I soak my chia seeds overnight with almond milk, fresh blueberries, some oats and a dash of honey for an easy grab and go brekkie. Sarah recently shared a delicious recipe you can find here. But chia pudding isn’t just for breakfast, oh no.
Like in the case of my faux ice cream recipe, at times I like to indulge in a dessert that isn’t going to have quite the same devastating effect on my calorie intake as my usual diet of Ben & Jerry’s. With another bikini situation looming in just over a week, I’m being (slightly) more health conscious. Let’s ignore the large Dominos pizza I demolished after stepping off the plane earlier this week following a long, meal-less flight from Poland. Yes, we’ll just write that one off. I was hangry. So hangry.
Anyway, this chocolate coconut chia pudding tastes delightful – and you won’t experience any post-pigout shame spirals after enjoying it. I adapted the recipe slightly from this one. So go ahead, get your chocolate on! No guilt necessary.
- 1/2 cup greek yoghurt
- 3/4 cup canned coconut milk
- 1/4 cup chia seeds
- 3 tbsp good quality cocoa powder (you could also try raw cacao powder)
- 2 tbsp honey (or maple syrup!)
- 1/2 tsp best quality vanilla paste
- pinch of salt
- desiccated coconut, for serving
Place all the ingredients except the desiccated coconut in a large bowl and whisk until combined. Cover with cling film and refrigerate for a minimum of four hours (I leave it overnight), giving it a stir occasionally while it thickens to look like this:
Remove from the fridge and place in a blender or food processor (or use a hand held blender) and whip until smooth. I don’t mind mine with a little texture, but you can keep on blending until its silky if you prefer your pudding to be more mousse-like. Blending moves this recipe away from the usual consistency of chia pudding, to more of a dessert pudding.