I’ve never been a huge yogurt eater, but sometimes I get an unexplainable craving for the creamy substance. Seeing as I’m laying off the dairy these days, when my yogurt craving kicked in, I didn’t know where to turn. Then I remembered chia seeds. I’d been hesitant to buy them considering the cheapest I’d found was a jar for $25 (don’t mind me still getting used to these ridiculous prices) but I got over myself and bought them anyways. These magical little seeds thicken liquids and add a little crunch, which was just what I needed to make some dairy-free creamy goodness. I added some of my strawberry rhubarb compote on top and it made great breakfast and snack. Some of you may even enjoy it as a dessert, but you all know I prefer my dessert in the form of chocolate.
This is seriously easy to make, thus the lack of process photos. Just a bit of coconut milk, chia seeds, vanilla, and shredded coconut. And a bit more patience while it thickens in the refrigerator, just like pudding.
You should probably invest in little spoons while you are at it. They make everything taste better, promise.
- 1 cup coconut milk
- 2 tablespoons chia seeds
- 1/4 cup unsweetened coconut flakes
- 1 teaspoon vanilla extract
- maple syrup or honey to taste
- Mix the first four ingredients together in a bowl. Refrigerate for at least an hour.
- Enjoy as is or with a bit of maple syrup, honey, or strawberry rhubarb compote.