Description
Full fat coconut milk makes for the most luscious and creamy vegan chia pudding! It pairs really well with my easy berry compote and a sprinkle of granola for a delicious breakfast or dessert.
Ingredients
for the chia pudding:
- 1 cup full fat coconut milk (from the can)
- 3/4 cup cashew milk or almond milk (I’m partial to cashew!)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 cup chia seeds
for the berry compote:
- 1 pint blueberries
- 1 pint strawberries, diced
- the juice of 1 orange, or alternately, 1 small lemon
- maple syrup or cane sugar to taste (I used 2 tbsp of maple syrup for mine)
Instructions
To make the chia pudding, add the milks to a bowl along with the syrup and vanilla. Mix well, then add the chia seeds and mix again to distribute them evenly within the milk mixture. Let the pudding sit for at least 20 minutes to thicken.
The chia pudding is ready after only 20 minutes but if you want it extra thick and creamy, chill it in the fridge at least 6 hours or overnight! Top it however you like or enjoy it plain. Makes about 4 servings.
For the berry compote, add everything to a large skillet/sauce pan set over medium heat. As the mixture heats up the fruits will start to release their juices. Cook over medium, stirring regularly, until the juices start to thicken and turn syrupy. The compote is ready when you can drag your spoon against the bottom of the pan and the space doesn’t immediately fill back in with liquid. Cool before using. Makes about 1 pint/2 cups. Store in the fridge for up to 2 weeks.
Notes
- For the berry compote, feel free to use any combination of berries you like, just make sure they equal 4 cups (a quart) total! You can use fresh or frozen berries depending on what season you find yourself in.
- Prep Time: 5 minutes (pudding)
- Cook Time: 15 minutes (compote)