We’re having a bit of unseasonably cold weather here in NYC and I know I’m not the only one who’s totally over it. I’m not quite ready for the humidity of Summer, but I am ready for the bright & lovely produce of the warmer months. In rebellion, I’m eating tropical fruit chia pudding like it’s 80 degrees out. So far, it’s working for me..
This chia pudding is the perfect energizing breakfast when the weather outside (or inside your head) is looking a little dull. I promise it will bring some brightness to your week, sunny or not.
Passion Fruit Chia Pudding with Coconut Flakes (serves 2) gluten-free + dairy-free
- 1/3 cup chia seeds
- 1 cup almond milk, unsweetened
- 1 teaspoon vanilla
- 2 tablespoons maple syrup or honey
- Pinch of sea salt
- 1/4 cup shredded coconut, toasted
- 2 passion fruits
In a medium mixing bowl, whisk together chia seeds with almond milk, vanilla, maple syrup and sea salt. Store in the fridge for at least 3 hours or overnight.
Once you’re ready to serve, whisk together chia pudding again to mix evenly. Divide pudding between two jars. Slice passion fruits in half, and scoop out all juice & insides (including seeds!) into the jar (one passion fruit per jar). Top with shredded coconut and another splash of maple syrup or honey. Serve immediately!