With 2 delicious Easter breakfasts fresh in mind, I am happy to share a popular breakfast recipe for Coconut Chia Pudding from my book Modern Caribbean Flavors.
Chia pudding has quickly become popular on the menu’s of trendy cafés and restaurants. You make it with chia seeds which are seeds from the Salvia Hispanica plant that grows natively in South America and is related to mint. Chia seeds have been around for hundreds of years and were an important food for the Mayas and Aztecs. In fact, ‘chia’ is the Mayan word for ‘strength’. Only recently, they found their way back on the map as one of the trendy superfoods and became immensely popular among health conscious people all over the world.
To be honest, I think that hype about superfoods is becoming a bit boring. But then the strangest thing happened. While reading about chia for this blogpost, I actually realized I want to eat it more often! Apparently, 1 tablespoon of chia seeds contains more calcium than a glass of milk, more Omega 3 than salmon, and more anti-oxidants than blueberries. They also contain a lot of fiber which is good for your digestive system. And although I might be a tiny bit biast, my recipe for Coconut Chia Pudding is really fresh and delicious.
Now where have I put that jar of chia seeds? I am going to make myself a batch of that pudding and eat it for breakfast all week!
I hope you’ll enjoy it too. Do let me know!
- 1½ cup (400 ml) coconut milk
- 5 tablespoons (75 ml) chia seeds
- 1 vanilla bean, seeds only
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) lime juice
- 1 cup (250 ml) mixed fresh fruit, finely diced
- In a bowl, combine the coconut milk, chia seeds, vanilla seeds, honey and lime juice. Divide over 4 individual glass jars. Put the jars in the fridge for a minimum of 3 hours or overnight, for the pudding to set.
- Take out of the fridge, spoon over a generous amount of fresh fruit and dig in!