Piña Colada Chia Breakfast Pots: The 'Cocktail' Pudding Cup!
May 20, 2015
Chia pudding has been about on Pinterest for a while now, and is revered amongst those in the healthy know.
Everything about chia is good news:
Chia seeds are often referred to as a “superfood,” which simply means they’re relatively denser in nutrients compared to other foods. These seeds have around 140 calories per two tablespoons, along with a healthy dose of omega-3 fatty acids, fiber, and protein. They also contain all nine essential amino acids, which are the muscle-building protein building blocks our bodies need but don’t produce naturally—we have to get them through our food. Chia seeds don’t need to be ground before eating to get the nutritional benefits—eating them whole will have the same effect, and how you like to eat them is just a matter of personal preference.
The only thing that's not good news about chia, as far as I'm concerned, is that the popular manner of consumption has been christened with the moniker 'pudding'.
Pudding to me is something rich, dense, probably sticky, and likely served hot with custard. It's the name of a very old fashioned class of British desserts such as the Jam Roly Poly, Sticky Toffee Pudding and Spotted Dick.
It does not scream healthy, light and fresh.
I know that 'pudding' is used here Stateside to describe a soft consistency-ed foodstuff, but still it conjures up sickly sweet, artificial, plastic cups in my mind and, again, doesn't say 'i'm delicious... and healthy!'
I like to think of chia 'pudding', when made with coconut milk as this is, as a dairy free or vegan yoghurt.
It has the same light consistency and taste fresh, like your doing something good to your insides.
Ingredients:
1 1/2 cups of coconut milk- the one I used was quite a thick consistency, almost like Greek yoghurt
1 cup coconut water
3 tablespoons chia seeds
3 tablespoons shredded, unsweetened coconut
sprinkle of salt
fresh pineapple to serve
fresh mint to serve
Method:
Simply mix all of the ingredients, except the pineapple, together in a bowl. Cover, then place in the fridge over night.
To serve, layer the chia yoghurt with fresh pineapple with chopped mint leaves and enjoy your totally-ok-to-have-before-work-cocktail, breakfast chia piña colada cup!
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