vegan chia pudding
Use this vegan chia pudding base for all kinds of tasty breakfasts. The piña colada version is a tropical twist you're going to love.
Servings 2 x 8 oz jars
Calories 433kcal
Ingredients
- ⅓ C whole black chia seeds
- 1 C nondairy milk
- ½ C pineapple juice from a can of crushed pineapple
- zest of 1 lime
- 1 C canned crushed pineapple juice drained, plus more for garnish
- ½ C toasted coconut chips
- mint sprigs as garnish
- lime slices as garnish
Instructions
- Combine the chia seeds, nondairy milk, pineapple juice, and lime zest in a bowl. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
- In the morning create parfaits by layering chia pudding on the bottom of a jar, then add ½ cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint sprigs, and extra lime slices, if desired. I like squeezing more lime juice on top before eating. You can place the lids on the. jar and take the chia pudding to go. The chia pudding will last 5 days in the fridge.
Nutrition
Calories: 433kcal | Carbohydrates: 47g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 74mg | Potassium: 620mg | Fiber: 15g | Sugar: 27g | Vitamin A: 541IU | Vitamin C: 26mg | Calcium: 376mg | Iron: 4mg
