Skillet Coconut Chia Pudding
- Yield 4 servings
- Prep 5 minutes
- Cook 10 minutes
- Total 5 hours 15 minutes
Skillet Coconut Chia Pudding sits in the Breakfast section of Regbie. The card serves 4 servings. Plan on 5 hours 15 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 2.5 ounces cold water
- 1 tablespoon honey, amount is up to your taste!
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup chia seeds
- Diced fresh fruit
- Toasted coconut flakes
- Toasted nuts
Method
In a large measuring cup, bowl, or beaker, combine the coconut milk, water, honey, vanilla, and cinnamon. (If you want to use another alternative milk, be the cook guest! Just substitute 2 cups for the coconut milk + water.) Blend until smooth.
Tip in the chia seeds and stir well to combine. Leave the mixture on the counter for at least 30 minutes so the chia can absorb the liquid and plump up.
Whisk one last time. You’ll notice that the mixture has started to thicken. Lid and place in the fridge overnight or until it firms up (about 4 hours). You can keep your chia pudding in a sealed container in the fridge for about a week or so.
When you’re ready to eat, take the pudding out of the fridge. The chia pudding should be nice and thick when you scoop into it.
Grab a reliable fruit and toast some coconut flakes. In a cup or jar (or in the cook case, more chemistry lab beakers ), alternate layers of chia pudding and fruit. Top it all off with crunchy coconut flakes.
