I’m sick of chia… said no one, ever. I see a dozen chia pudding bowls on Instagram every day and you would think this gelatinous, creepy looking breakfast sludge would have surpassed it’s trendy factor, but it hasn’t. Yes it looks gross (ever heard of trypophobia?) and it’s definitely a required mouth texture, but I freakin’ love it! This vanilla chia coconut yogurt is a delicious and creamy breakfast choice.
Now I can finally really enjoy it because I found the perfect ready-made vegan yogurt. The Unsweetened Coconut Yogurt by Yoso is the best vegan yogurt I’ve ever had, and the best tasting product Yoso makes. It works nicely to set up your chia yogurt because it’s way better than homemade vegan yogurts. I’ve tried making them using almond milk, coconut cream, coconut milk and more… but it’s never the right consistency. Just buy it from the store and call it a day! You know I love easy vegan breakfasts, and this definitely fits the bill.
Open up the container of unsweetened cultured coconut, stir in chia seeds, vanilla powder, and maple syrup. Place lid back on the container and let it sit overnight. That's it!
Enjoy for breakfast with granola, fruit, nuts, flaked coconut, and whatever else you desire.
You can also make this chia pudding with a nondairy milk of your choice. Just use 3 tablespoons of chia seeds for every 1 cup of liquid. Stir to combine, add any flavors you might want, and let is sit in the fridge overnight in an air tight container. Give it another stir in the morning as the seeds may have settled, but you'll see they come together pretty quickly.