Because…pudding!!

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BLUEBERRY LIME COCONUT CHIA PUDDING

Luscious, decadent, creamy, lite, zingy, cool…I could go on.

This chia pudding is just plain refreshing.  For breakfast, snack, dessert – yes, lets!

I recently started eating mostly vegan – trying for 90% on average.  (I was vegetarian before that, so if I decide to have something off the vegan plan, it’s usually a little dairy. The meat dishes on this blog are perfected for and tested on my husband!)

This is one of the staples of a vegan diet, it seems.  There are as many variations as you have imagination and once you have the basic ratio of liquid to chia seeds down, the sky’s the limit.  I’ve done this one with raspberries and lemon (thanks to Healthy Maven) and it’s TO. DIE. FOR.  Alas, the summer is two-thirds over and so went the raspberries, but the blues are in full swing.  We are taking advantage.

Because I’ve cut out dairy, my fat consumption has dwindled, also.  So I use the full fat canned coconut milk, most of the time.  The lite is fabulous, though, and I’ve given stats for both.

Chia seeds are very filling and have little to no flavor of their own, soooooo…we can work any magic we want and I plan on doing just that.  Stay tuned!

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Printable Recipe

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One 14 oz can coconut milk, liquid AND solid parts (regular or lite), room temp

4 1/2 tablespoons chia seeds

2-4 tablespoons Splenda Granular (or sweetener of choice)

1/2 teaspoon vanilla extract

Juice and zest of one lime

1 cup fresh blueberries

Pinch of salt

In a medium bowl combine the coconut milk, chia seeds, sweetener, vanilla, zest and juice, blueberries, and salt.  Mix well, and allow to sit for a few minutes.  Stir again to make sure the seeds are distributed evenly as they soak up the coconut milk.  Cover or spoon into individual dishes/glasses and chill for several hours or overnight.  Makes 4 servings.
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Lite canned coconut milk:
Per Serving: 193 Cal; 4 g Protein; 13 g Tot Fat; 15 g Carb; 6 g Fiber; 4 g Sugar; 101 mg Sodium
Regular canned coconut milk:
Per Serving: 315 Cal; 6 g Protein; 29 g Tot Fat; 14 g Carb; 6 g Fiber; 4 g Sugar; 15 mg Sodium
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10 Comments Add yours

  1. Kit says:

    Yes! A new fresh and light flavor combination just right for these hot dog days that I haven’t tried. Thanks so much for this summery take on my favorite healthy treat. I’ll be making this up tonight with frozen organic blueberries I keep stashed in my freezer for emergencies just like this one! Shamefully admitting to not having fresh… I’ll thaw them first, right?

    1. Linda says:

      You could mix them in frozen and it would be just fine!

  2. Carol says:

    Yay! So glad to see you’re posting again!!!!! Keep ’em comin’. Looking forward to trying this

  3. veganneeds says:

    wow!!! really looking forward to making this! thanks for posting 🙂
    just started following you, I have a vegan recipe/lifestyle & Cruelty-free beauty Blog as well, http://www.veganneeds.com
    so glad I found your blog & Happy to connect with you 🙂

    1. Linda says:

      I will definitely check out your blog! I just started eating exclusively vegan, so am still getting used to it. But, I have to say, there really is a LOT of food you can eat. I’m loving it so far!

      1. veganneeds says:

        awesome 🙂 yes! the possibilities are endless!

  4. Denise says:

    This new recipe looks amazing and I will make it this weekend.
    Question: do I use just the liquide
    or just the solid part or both?
    Thanks.

    1. Linda says:

      Use the whole can…cream and all. If you use the lite one it shouldn’t have a thick layer on top. With the regular variety I just shake the can really well and mix it all together!

  5. theresaswift says:

    Thank you so much for this. I had some when I was in DC and fell in love with it. I believe they used agave as a sweetner. Yummm!

  6. John says:

    Looks great! do you know how many calories would be in it? i tried to calculate it but i think im way off.

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