Start the day with a wonderfully healthy Coconut Chai Chia Pudding recipe made with blissful chai tea, steeped-coconut milk, and topped with a myriad of super foods, including chia seeds.
Before we dig into this Coconut Chai Chia Pudding recipe, I just have to say that chia pudding is one of those breakfasts I can become completely obsessed with for a good chunk of time. Never mind that it’s a gorgeous way to start the day, the amount of protein, anti-oxidants, and omega-3 fatty acids in one serving of chia seeds is enough to make you look, and feel, more gorgeous when consumed regularly.
Sometimes I go overboard on the chia pudding and have to take a little break. What always keeps me coming back are the endless possibilities of flavors that its blank canvas provides.
You can have it any which way, changing up the liquid the seeds soak in to suit your fancy, and flavoring that liquid in creative ways to come up with all sorts of concoctions. I usually reach for a non-dairy milk, although sometimes I’ll add in some yogurt too if I’m craving a thicker consistency.
Don’t even get me started on the toppings.
Healthy Coconut Chai Chia Pudding Recipe
Lately what I’ve been loving is steeping teas into my chia soaking liquid prior to adding the seeds. I did it with this Raspberry Matcha Chia Pudding, which is to die for, and you should definitely try it. First though, you should try this Coconut Chai Chia Pudding recipe, especially while blood oranges are in season because they happen to go perfectly together.
Coconut milk is my liquid of choice this time because it compliments the warming chai spices beautifully. Just remember to give it a good stir just before serving to reincorporate any of the coconut cream that may have risen to the top while it was chilling overnight.
As for toppings? I’m partial to the aforementioned blood oranges (another healthy obsession), toasted coconut, goji berries, cacao nibs, hemp seeds, and a generous drizzle of honey. Feel free to use agave or maple syrup if you’re keeping this recipe strictly vegan. But again, the possibilities are endless, and totally up to you.
- 1 cup light coconut milk
- 1-2 chai tea bags
- 1 tbsp honey, plus more for drizzling
- 1/4 tsp vanilla extract
- 1/4 cup chia seeds
- Assorted toppings, such as cacao nibs, hemp seeds, toasted coconut, goji berries, and blood orange slices
- In a small saucepan, bring coconut milk to a simmer over low heat. Add chai tea bags and simmer for about 5 minutes, stirring occasionally. Remove from heat, stir in honey and vanilla extract. Allow to cool slightly. Discard tea bags.
- Transfer mixture to an airtight container and stir in chia seeds. Cover and refrigerate overnight.
- To serve, transfer chia pudding to bowls and sprinkle with toppings. Finish with a drizzle of honey, if desired.
Home Chef Tip: Use agave or maple syrup to keep this recipe strictly vegan.
We hope you love this simple Coconut Chai Chia Pudding recipe from SoFabFood Contributor, Denisse from Le Petit Eats, as much as we do. If you like this recipe, be sure to stop by our Breakfast Section for even more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and be sure to like us on Facebook and follow us on Pinterest for even more fabulous breakfast ideas. Enjoy!