Coconut lime chia pudding

Coconut lime chia pudding – creamy, delicious and super nutritious, with a refreshing tropical flavor – it’s a great summer breakfast that can be made the night before.

Only one week till the school year ends! I think I might be more excited than my kids this year. Although I’m a little sad, and shocked (as always) at how quickly it flew by, I am also ready for it to be over.

Somehow, we parents get caught up in a whirlwind of school activities that start with the never-ending fundraising events, volunteering, and chaperoning at school, continue at home with projects that always need our help, transport kids to sports, then finish with the tricky late night planning for the next day school lunches (which nevertheless come right back uneaten)…then it all begins again in the morning with hurried breakfast making…Ah, I’m so ready for the summer break!

Do you feel like you are on a Hamster wheel too?

I’m already skipping a month ahead in my mind, when we’ll be on our month-long vacation, and away from the school-work routine. I can’t wait to go back to the old country, lie on the beach, or hike the mountains, stroll the cobbled streets, lined up with boutiques, and cafes, and ice cream carts, and sit for hours at an outdoor cafe, lazily watching people walk by, and chatting with my friends over a cup of espresso.

One more week, I keep reminding myself, and then I can slow down.  This coconut lime chia pudding is very easy, and one of those quick breakfasts you can make the night before to save some precious morning time, and have a yummy tropical treat ready for you when you wake up. It’s delicious – cold and creamy, fresh and citrussy, and it feels and tastes like summer.

I love its bubbly texture too. The chia seeds soften and plump up as they absorb the liquid and you can feel them like tiny little bubbles in your mouth. They need a few hours to do their magic and that’s one reason you have to make this chia pudding the night before. I use protein-packed Greek yogurt, coconut cream which gives you the flavor but is also a great source of good fat, and a good amount of lime zest to give it a citrussy kick. Lime zest has a slight cinnamon aroma and to boost it even further I add a pinch of cinnamon.  I mix everything with a little bit of honey and vanilla, and top it with fresh mango.

Super yummy and refreshing!

Print

Coconut lime chia pudding

Prep Time

5 mins

Cook Time

3 hrs

Total Time

3 hrs 5 mins

 

Coconut lime chia pudding - creamy, delicious and super nutritious, with a refreshing tropical flavor - it's a great summer breakfast that can be made the night before.

Course: Breakfast

Servings: 4

Calories: 492 kcal

Author: Viktoria

Ingredients

• 1 1/2 cups coconut cream* (for lighter version, sub with coconut milk)
• 1/2 cup Greek yogurt
• 3 Tbs honey
• 1 tsp liquid vanilla extract
• pinch of cinnamon
• zest of 2 big limes
• 1/4 cup chia seeds
• 1-2 fresh mangoes for topping

Instructions

1. Mix all ingredients except the mango. You can use a food processor to blend it faster and more evenly, but it's not necessary, especially if your coconut cream is not very hard.
2. Distribute among 4 bowls, cover with plastic foil and leave in the fridge for a few hours, or overnight.
3. Before serving, top with fresh chopped mango, and more lime zest.

Recipe Notes

* Coconut cream can be bought in a can, or you can leave a can of full-fat coconut milk in the fridge for a few hours, then scoop up the hard coconut cream that forms. It also varies by brand, and can be super hard, or soft. If yours feels too hard, add half coconut milk, and half coconut cream for a total of 1 1/2 cups.

If I buy a can of coconut cream, I look for one that has no additives, or stabilizers, and no sugar.