I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Cinnamon Vanilla Chia pudding is a staple around here, both for breakfast and dessert. Made with full-fat coconut milk, protein and fiber rich chia seeds, and sweetened just with dates, this pudding is healthy balance of fat, protein and a kick of carbs.
Chia seeds are little nutritional powerhouses. They are high in potassium, magnesium and calcium, and contain omega-3 fatty acids, easily digestible protein, and fiber. When added to liquid chia seeds expand and create a pretty neat gel, similar to tapioca. That gel trick is what gives this pudding it’s excellent texture. If your looking for an added protein boost, you can add collagen peptides (not gelatin!) to the mix.
The pudding is lightly sweetened using dates. Dates don’t sit well with some folks, so feel free to sub in a 1/4 cup maple syrup instead. It does change the texture just a bit.
Be sure to use a high-quality coconut milk. It really makes all the difference in taste and texture. My favorite coconut milks come from Aroy-D. The Trader Joe’s store brand is also great (and affordable!). When choosing a coconut milk, look for gum-free ingredients and a BPA-free can. Guar gum and carageenan, two common coconut milk additives, can cause gas, diarrhea, and constipation when consumed regularly.
To ensure you get the best texture in your chia pudding, be sure to simmer the coconut milk and whisk the chia seeds in well. If you don’t fully melt the fats in the coconut milk you’ll be left with a gritty pudding (NOBODY WANTS THAT!).
If you’re not a fan of the texture of chia puddings, but still want the health benefits, you can puree the the whole batch! It won’t be super smooth like a typical pudding, but it will reduce the gelatinous bubbles. True story, those happen to be my favorite part.