Among the fit breakfasts experimented in recent times, there have really been many, and I admit that some have excited me more than others, but this coconut and caramel has become one of my all-time favorites! The base is obviously characterized by the usual combination of plant-based milk and chia seeds! These precious little seeds, when in contact with any liquid, act like “little sponges” that swell to create a natural gel with a soothing effect on the intestinal walls, resulting in a greater sense of satiety and less calorie intake! As you dig in with your spoon, you can taste the first caramel layer, sweet yet with a fresh note given by the coconut! Gradually, this sweetness is toned down and balanced by the tangier white yogurt and the bitter cocoa chia layer! A truly surprising combination! Moreover, it is gluten-free and really takes just a few minutes to prepare, after which you just put it in the fridge and enjoy it the next day! It will also be perfect as a delicious and light snack or as a fresh and creamy dessert by the spoon after lunch!
If you like to vary and are mindful of what you eat from the first meal of the day, also try these fantastic alternatives to the famed chia pudding:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 2 jars
- Cooking methods: No cooking
- Cuisine: International
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, while costing you nothing extra!
- 5 oz plant-based milk
- 2 tbsp chia seeds
- 1 tsp unsweetened cocoa powder
- 1 tsp grated coconut (desiccated)
- 2 tbsp soy yogurt (or plain white yogurt)
- 2 tsp caramel (spreadable cream, I used Lidl*)
- 2 tsp grated coconut (desiccated)
Tools
- 1 Blender
- 1 Ladle
- 1 Spoon
- 1 Teaspoon
Steps
Start by pouring the plant-based milk into a blender along with the chia seeds** and cocoa. You can easily proceed with this operation without using a blender, by thoroughly mixing these three ingredients in a bowl with a ladle.
If using a blender, operate it for just a few seconds (10 seconds at most) to obtain a homogeneous mixture.
Finally, add the desiccated coconut and mix with a stirring ladle. Chill in the fridge for at least 2 hours or until the mixture becomes gelatinous.
After this time, transfer the chia pudding into two jars and add a generous spoonful of plain white yogurt to each.
Garnish with a teaspoon of caramel per jar and distribute evenly.
Lastly, decorate with a sprinkle of desiccated coconut, close with a lid, and chill in the fridge for at least another 2 hours, but it is better overnight.
The next morning, simply take your chia pudding out of the fridge and remove the lid to dig your spoon into the various layers of this sweet and healthy dessert.
And voila… the coconut and caramel chia pudding is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Coconut and caramel chia pudding can be stored in the fridge, well covered, for about 3 days.
Tips, notes, variations, and suggestions
🟣* The caramel spread I found at Lidl, but any other brand can obviously be used. For those following a vegan diet, check the ingredients to ensure they are all plant-based. If not, you can opt for salted caramel or another spread of your choice like pistachio or almond that pair well with coconut.
🟣** Soaking chia seeds is always mandatory, and must be at least 30′, because they have a high liquid absorption capacity. If ingested without prior soaking, they could cause dehydration as they would absorb water directly from our body; not only that, soaking them makes them easier to digest, also increasing the availability of their nutrients. In fact, being rich in fiber, protein, omega-3 fatty acids, and antioxidants, soaking can help release these nutrients, making them more easily absorbable by the body.
🟣If you have no specific dietary requirements, you can replace the plant-based milk with cow’s milk and the plant-based yogurt with Greek yogurt or simple plain yogurt.
