Coconut & Pistachio Chia Seed Pudding

There’s something so luxurious about a pistachio dessert, and when I can have it for breakfast, it’s another level of satisfaction. I’m typically a savory person in the morning but over the last few years have been looking for ways to get more fiber into my diet - and this combo of pistachio, coconut, chia seed pudding does not disappoint.

Before we get into it,  I thought it would be helpful to share what breakfast means -  If you divide the word into two parts, you'll see it's made up of “break" and “fast." To fast means to go without food. So “breakfast" means to break the fast you've been observing since you went to sleep the night before.

This natural fast we do while we sleep leads to not only a higher intake of energy and macronutrients both in the early morning and throughout the next day, but also lower insulin levels. So breaking your natural night fast with a nutrient dense dish is helpful so your body has energy throughout the morning, is filling your gut with good food, and helping you optimize your health.

What I love about this recipe is that it’s more of a guideline - have fun with the ingredients, the ratios, and toppings based on your personal preference.

Makes ~4 servings

It's plant based, gluten free and dairy free

Ingredients

• 6 tbs Chia seeds

• 1 can Coconut milk - you can use a different alternative milk like oat, almond, or walnut if you prefer

• 1/4 cup Pistachios - a few more if you want pistachios dust as a topping

• Vanilla Extract:  just a small splash is all you need.

• Pinch of Salt: literally, a small pinch.  This is to balance out the sweetness of the milk and vanilla.
  

Topping ideas:

• Berries - blueberries, raspberries, strawberries

• Cocoa nibs - great for texture / crunch

• Shredded Coconut:  Layered in between the pudding, it adds an extra nutty flavor.

• Mango Chunks:  The key is to have them ripe and sweet.

• Granola - I like the pure Elizabeth brand and flavors

• Honey or agave

• Roasted sweet potato w/cinnamon

Method:

1. Add the pistachios to a blender along with the coconut milk and blend on high for about a minute until it’s smooth. You should have a liquid consistency that’s green from the pistachios. Add more milk or water if you need more liquid.

2. Combine the Pistachio, coconut milk, vanilla extract, and salt into a bowl with the chia seeds and use a whisk to stir until it’s completely blended. I like to vigorously stir for a minute, let it sit for about 5 minutes, and then stir again. Repeat the step twice so that you don’t get any clumps within the pudding.

3. After stirring, put into a jar or cups, cover, and refrigerate to chill.

You can keep this in the fridge for about 5 days - I like to make a big batch for my breakfast meal prep :)

Bon Appetit!