Overnight Chia Seed Pudding

THE LEMON BOWL(3)
Jenny Law: "Quick and simple! I used regular whole milk inste…" Read More
6Ingredients
15Minutes
380Calories

Ingredients

US|METRIC
  • 1 3/4 cups full fat coconut milk (one 13.66 ounce can)
  • 1/3 cup chia seeds (Bob's Red Mill)
  • 1/4 cup pure maple syrup (or honey)
  • 1 teaspoon vanilla
  • 1 pinch salt
  • fruit (fresh, optional to serve)
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    NutritionView More

    380Calories
    Sodium4% DV95mg
    Fat48% DV31g
    Protein8% DV4g
    Carbs9% DV26g
    Fiber16% DV4g
    Calories380Calories from Fat280
    % DAILY VALUE
    Total Fat31g48%
    Saturated Fat23g115%
    Trans Fat
    Cholesterol
    Sodium95mg4%
    Potassium410mg12%
    Protein4g8%
    Calories from Fat280
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber4g16%
    Sugars18g36%
    Vitamin A2%
    Vitamin C6%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Jenny Law 9 months ago
    Quick and simple! I used regular whole milk instead of the coconut milk listed in the recipe. The pudding ended up tasting just fine.
    Leah Pierson 9 months ago
    I didn't have any coconut milk so I made this with vanilla almond milk and excluded the vanilla extract. Also used a local wildflower honey as the sweetener. Amazingly delicious with fresh slices strawberries on top!
    Dan Caracciolo a year ago
    This makes 4 servings for me. Its great. I use different nut milk each time and they all come out fine. They are best with at least 24 hours in the fridge.

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