One of the many perks of visiting my daughter in Los Angeles is going to Erewhon Market, an upscale supermarket featuring the latest in health food trends at an upscale price. I love to see what they are serving in their hot bar and take out section for inspiration, and I enjoy looking for new ingredients I haven’t seen before. One morning when my daughter and I walked there for breakfast, we got the Coconut Yogurt Chia Pudding. It was so delicious that I had to recreate it at home. My homemade version has been my go-to breakfast ever since. For the coconut yogurt, I like the brands Cocojune and Culina.
Coconut Yogurt Chia Pudding
- Total Time: 5 minutes
- Yield: 4 1x
Ingredients
Scale
Ingredients:
- 16 oz. plain coconut yogurt
- 1 cup almond or coconut milk
- 1/3 cup chia seeds
- 3 Tablespoons maple syrup
- 1/2 teaspoon vanilla
- Fresh berries
- Raw cacao nibs
Instructions
Directions:
- Place the yogurt, almond or coconut milk, chia seeds, maple syrup and vanilla in a large glass jar.
- Mix until thoroughly combined and chia seeds are not clumped together.
- Cover and place in the refrigerator for 4 hours or overnight.
- Once the pudding has thickened, scoop a serving into a bowl.
- Top with fresh berries and raw cacao nibs.
- Coconut Yogurt Chia Pudding can be stored in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
