Cheap, Easy, High Protein, Grab n Go
This protein coconut chia pudding recipe is not only high in protein! Not only is it super easy to make, it is a great convenient and healthy “on the go” option. The beauty of a chia pudding is that once you get the right ratio of chia, protein and liquid, you have the ability to create hundreds of different options. Some of my favourite flavor combinations are:
Blueberry Compote & Vanilla Chia Pudding
Raspberry Chia Jam & Coconut Chia Pudding
Date & Cacao Chia Pudding
Creamy Coconut Chia w/ Lemongrass & Kaffir lime Pudding
I also love to get creative with my toppings, things like pepitas, Krumballs, shredded coconut, flaked almonds etc are a great addition and add another layer of texture!
Some of the health benefits of Chia
• Contains 7 times more vitamin C than oranges
• High in omega-3 fats, becoming one of the ultimate super foods for the brain and heart
• Gluten free – perfect for people who are gluten intolerant or are celiac
• High in potassium; twice as much as a banana
• For all of you vegans out there, chia can be used as a substitute for an egg (think of a chia gel)
• Great for those who are insulin resistant, Chia can have a stabilizing effect on your blood sugar.
Protein Coconut Chia Pudding Recipe
Prep time 5min
Chill time 3-4 hours
Total time 3.05hrs
Chia pudding base
1/3 cups chia seeds (I have used combo of black and white)
1 ½ – 2 cups organic coconut milk (if you you can also use almond milk, water, coconut water)
2 scoops hemp protein (I used Nature’s Way Vanilla Hemp Protein)
1 tablespoon ground cinnamon
¼ cup of shredded Coconut
1 teaspoon vanilla extract (or vanilla pod with the seeds scraped)
Raspberry Chia Jam (click here for my recipe)
Handful of raspberries
You can prepare your chia in either a bowl, or a jar (with a lid).
- Combine all base ingredients
In a bowl: whisk until all combined
In a jar: pop the lid on and shake extensively
Don’t worry if it is too liquidy! Chia expands. If you find your mix is too thick (some protein can absorb more liquid than others), add in a touch more liquid, give it another mix and pop it in the fridge overnight.
- At the hour mark, I like to go back to the fridge and give it another quick shake or whisk, so the chia doesn’t sink to the bottom.
- Once set, top with your favourite toppings. With the creamy coconut base, I love to top it with my raspberry chia jam and fresh berries!
I love to use a mason jar rather then a bowl, or any sort of recycled glass jar that I have lying around my house. It’s a lot less cleaning as you can make it up, let it set in and use it as your bowl, kind of like a 1 pan dish for cooked breakfasts.