Coconut Chia Pudding


To tell you the truth, I wasn't into chia pudding for a long time. I wanted to be- everyone else was excited about it- but I couldn't get over the tapioca-like texture. This changed once I made it with the real coconut milk- it became way thicker, and is naturally sweet. Now I crave it all the time, as breakfast, a snack or even as dessert. Use whichever fruit you like- my favorite is apples. 

Chia is a fantastic source of fibre, and has some protein as well. Coconut milk is a source of healthy fats as well as a some protein. There's also no sugars added, meaning it's filling, delicious and satisfying, but also full of nutrition.

Rivers and Roads- The Head and the Heart


1/2 cup coconut milk (the kind from a can)
2 tbsp chia seeds
1/4 tsp vanilla
pinch of salt
Toppings: apples, bananas, blueberries, almond butter, toasted coconut


In a bowl or jar, mix coconut milk, chia seeds, vanilla and salt together. Stir until well combined. Refridgerate for at least half an hour. Remove from fridge just before serving, and top with almond butter, fruit of choice, and toasted coconut if desired.