Good morning! I have been awake since 4:30 am, it’s currently 11:30 am and I am WIRED. I don’t exactly know why I couldn’t sleep, because I usually am out like a rock until my phone alarm jolts me out of my dreams. But it’s ok, because I had time to clean, organize, do a face mask, read Harry Potter, contemplate life, and eat delicious coconut chia pudding :p
This installment of cooking from my cookbooks is brought to you by… *drum roll please* an Easter present! I have added another cookbook to my stash! hehehe. This one is all about COCONUT.
DID YOU KNOW
– increase your energy
– lower your cholesterol
– boost metabolism and help you lose weight
– improve lung function and even treat asthma
– protect your heart and arteries
– help heal skin infections and rashes
– improve immunity
– act as an antibiotic
– improve eczema and psoriasis
– improve dry scalp
– help heal sort throats
– help reduce menstrual cramps
– improve thyroid conditions
– reduce chronic fatigue and IBS
WOW!!! Who knew coconut was like a superhero? This small fruit packs a mighty punch of health! Now coconut is not just a dreamy reminder of sandy beaches shaded by palm trees – it’s for medicine!
I know this pudding doesn’t look super appetizing, but I promise, it tastes so good. It’s not overly sweet, but it’s definitely a treat. I used date pieces instead of raisins and coconut sugar instead of coconut nectar. Make sure you blend/mix everything super well before adding the chia seeds and raisins (or date pieces, or whatever dried fruit you fancy.) This pudding is quite flavorful, and it honestly tastes so healthy – because it is! Healthier body, here we come! Gettin healthy during quarantine, oh yea 😉 This chia pudding also works great for meal prep, to have on hand for breakfast or snacks or dessert. I’d definitely make this again. Like every week for the rest of my life.
golden coconut chia pudding
from Coconut Kitchen by Meredith Baird
what the heck
– 2 cups coconut milk
– 1/4 cup coconut nectar [I used coconut sugar]
– 1 tsp turmeric
– 1 tsp cardamom
– 1 tsp cinnamon
– 1 tsp grated ginger
– 1 tsp vanilla extract
– pinch of sea salt
– 1 Tbsp honey
– 1/4 cup raisins [I used date pieces]
– 2/3 cup chia seeds
how the heck
– In a blender, combine the coconut milk with everything else except the raisins [or date pieces] and chia seeds.
– Blend until smooth.
– Stir in the raisins [or dates pieces] and chia seeds.
– Allow the mixture to sit in the fridge for AT LEAST two hours. The texture is best when you allow it to sit overnight in the fridge.
– To serve, garnish with raisins, coconut flakes & a pinch of cinnamon (or whatever you like!)