Coconut-Chia Pudding Breakfast Bowl

Chia seeds, fruit and nuts combine to make a breakfast bowl with a healthy dose of omega-3 fatty acids (thanks, chia) and fiber (thanks[ again to chia, plus the fruit and nuts). Coconut milk is high in the saturated fat lauric acid, which may help boost immunity, so it's fine in moderation - especially in this super-satisfying chia pudding that's reminiscent of tapioca. And who doesn't love dessert for breakfast?]

Total Time:
8 hr 10 min
Prep:
10 min
Inactive:
8 hr

Yield:
1 breakfast bowl
Level:
Easy

Ingredients
  • 2/3 cup light coconut milk
  • 2 tablespoons chia seeds
  • 1 tablespoon pure maple syrup
  • 1/4 cup fresh pineapple chunks
  • 1/2 medium kiwi, peeled and sliced
  • 3 tablespoons raspberries
  • 1 tablespoon roasted almonds, chopped
  • 1 tablespoon unsweetened coconut flakes
Directions
  • Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.

  • Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo!

  • Per serving (1 bowl): Calories: 400; Fat: 25 g (Saturated: 13 g); Cholesterol: 0 mg; Sodium: 35 mg; Carbohydrate: 41 g; Fiber: 12 g; Protein: 6 g; Sugar: 20 g

  • Copyright 2015 Television Food Network, G.P. All rights reserved.


CATEGORIES:
View All

Cooking Tips
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Breakfast