Having little jars of coconut chia pudding prepped in the refrigerator has been a total game changer. The chia pudding takes all of five minutes to make and keeps so well in the fridge – which means that a healthy, satisfying snack is at our fingertips all of the time!
Full-Fat Coconut Milk
Pure Vanilla Extract
Winter Citrus Topping
Pure Vanilla Extract
Empty the Full-Fat Coconut Milk (2 cans) into a medium sized mixing bowl.
Add Plain Yogurt (1 cup), Maple Syrup (1/4 cup), and Pure Vanilla Extract (1 tsp), whisk until well combined.
Add in Chia Seeds (3/4 cup) and whisk to incorporate the seeds into the coconut milk mixture.
Using a 1/3 cup measuring cup, scoop 2/3 of a cup of chia pudding into each 8 oz. jar, leaving about 1/2-inch of space at the top of each jar (this recipe yields (8) 8 oz. jars). Cover each jar with a lid and store in the refrigerator.
Use a paring knife to remove the peel and pith of Blood Oranges (2), Grapefruit (1), and 3 of the Mandarin Oranges (3).
Slice the citrus into 1/4" slices or supreme the citrus by slicing in between each segment and place citrus slices in a bowl.
Juice the last Mandarin Orange (1) into a small bowl and add Maple Syrup (2 Tbsp), Pure Vanilla Extract (1/2 tsp), and Ground Cinnamon (1/4 tsp) to the mandarin juice, whisk well to combine.
Pour the flavored mandarin juice over the citrus slices, cover and store in the refrigerator.
Remove a jar of chia pudding from the refrigerator and spoon some of the marinated citrus over the top of the pudding - enjoy!
The pudding will be even better the next day once the chia seeds have more time to absorb the coconut milk.
Nutrition Per Serving
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