I absolutely love chia pudding. It’s nutritious and delicious and can literally be thrown together in just minutes the night before for a quick and easy breakfast, snack, lunch, or dessert.
Not only does this Blue Mylk Latte version look pretty, but it tastes great and is packed with antioxidants, fibre, healthy fats, protein and pre & probiotics, too!
Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats. In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
Ingredients for 4 servings:
1 can (1.5 cups) organic full-fat coconut milk
1 cup coconut or other milk-based kefir
1/4 cup Organika Enhanced Collagen Relax (omit for vegan or add protein powder of choice)
2 Tbsp Organika Blue Mylk Latte powder (see note below)
1 tsp pure vanilla extract
optional Lakanto monkfruit sweetener, pure stevia, or sweetener of choice, adjusted to taste
1/2 cup white chia seeds
optional toppings: fresh berries (blueberries, raspberries and goldenberries here), toasted coconut chips, pistachios, bee pollen, or toppings as desired
Notes: Organika Blue Mylk Latte Powder contains a mixture of coconut milk powder, blue spirulina, blue matcha, cardamom, cinnamon, black pepper, ashwagandha, and coconut sugar.
Put coconut milk, kefir, collagen, Blue Mylk Latte powder, and vanilla into a bowl or blender container and whisk or blend on high until well-mixed. Sweeten to taste.
Add chia seeds and whisk or pulse-blend until just combined.
Pour into a bowl or single-serving mason jars and cover or seal tightly.
Let sit for 10 minutes, then whisk or shake well and put in fridge overnight or for a minimum of 4 hours. Before serving, stir in additional non-dairy milk as needed for desired consistency and add your choice of toppings.
Blue Mylk Latte Chia Protein Pudding can be stored in an airtight container in the fridge for 4 to 5 days.