Coconut & Pistachio Chia Pudding

Looking for a delicious and nutritious breakfast recipe to keep you powered all morning? Look no further than this delicious Coconut & Pistachio Chia Pudding! Perfect for enjoying before work or on a lazy Saturday morning, this packs a serious case of the yumz.
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Coconut & Pistachio Chia Pudding

Ingredients

  • 1 can (13.5 oz) organic coconut milk
  • 1/4 cup maple syrup*
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1/3 cup organic black chia seeds
  • 1/3 cup Pistachio Kernels*
  • 1/3 cup dried cranberries*
  • 2 tablespoons flaked coconut, for topping (Optional)
  • *To make the recipe even faster, use 3 tablespoons of maple syrup and substitute pistachios and cranberries with 6 diced Setton Farms Pistachio Chewy Bites

Instructions

  1. In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform.
  2. Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour to overnight.
  3. To serve, layer half of the pistachio kernels and dried cranberries in the bottom of 4 glasses. Scoop pudding into glasses and top with remaining Setton Farms Pistachios, dried cranberries, and flaked coconut, if using.

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