Saturday, September 17, 2016

{Gluten and Dairy Free} Chia Pudding with Exotic Fruit

I'm sure you have noticed by now how much I love Go Dairy Free.  Her cookbook is one of my favorites. Her blog continually inspires me in this dairy free journey.  This is another one of her recipes!Vanilla Chia Pudding with Exotic Fruit Recipe (dairy-free, gluten-free, paleo, vegan)

Dairy-Free Vanilla Chia Pudding with Fresh Exotic Fruit
Prep time
Total time
This scrumptious vanilla chia pudding can be made thicker or thinner and easily sweetened to taste. Simply see my notes below. For more great recipes from our kitchen, get Go Dairy Free: The Guide and Cookbook.
Serves: 2 to 3 servings
  • 1 cup lite coconut milk
  • ¼ to ⅓ cup white chia seeds (can sub black chia)*
  • 1 teaspoon vanilla extract
  • ½ teaspoon Buddha’s hand or lemon zest
  • Generous pinch salt
  • 2 tablespoons sweetener of choice,** or to taste
  • ¼ cup water, or as needed
  • Cut fruit of choice (see exotic picks in post above)
  1. Place the coconut milk, water, chia seeds, vanilla, zest, and salt in your blender, and whiz until relatively smooth.
  2. Blend in sweetener, to taste, and then blend in water, as desired, to thin the consistency.
  3. If desired, let the mixture chill for a couple of hours or overnight, it will thicken.
*Use more or less chia seeds depending on your desired thickness. If making "instant" vanilla chia pudding, then you may want to use ⅓ cup and add water only as needed, since it won't have significant time to thicken.
**Raw honey (paleo), agave (vegan), maple syrup (adds a maple-y flavor), or plain sugar all work great, but to keep the added sugars down, I use 1 tablespoon honey + 20 drops vanilla stevia.

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