Orange Coconut Chia Seed Breakfast Pudding
This week, peaking out of the bottom of our box were beautifully bright oranges. Underneath the lettuce, spinach, turnips and apples was a bevy of both oranges and tangelos. Fresh oranges provide the best scent of citrusy goodness. What to make with all this vitamin C? Orange coconut chia pudding, of course!
Chia pudding is one of the easiest things to make. The gelatinous quality of chia seeds pretty much turns it into a tapioca style pudding all by itself. Throw in some other yummy ingredients and you’ve got yourself an easy dessert, or a high protein morning snack.
- 3 of the freshest oranges or tangelos you can find – peeled and quartered
- 1/2 cup water
- 2 tbs of finely ground coconut meat
- 1.5 tbs of palm sugar
- 1 tsp of vanilla extract
- 1 tsp sea salt
- 1/3 cup chia seeds
Combine the oranges, water, coconut, palm sugar, vanilla and sea salt in a blender (I used an immersion blendeand pulse until all the pieces have pulverized and you have a nice liquid.
Pour the liquid over the chia seeds. I put my seeds in a mason jar and dumped the liquid in on top. Then you can tighten the lid and shake the mixture until its pretty incorporated.
Stick the jar in the fridge for 1-3 hours. If you remember, get it out every 30 minutes or so and give it a good shake.
After its chilled, pour into a parfait or some other dessert bowl and top with additional pieces of orange, some coconut flakes and a fresh mint sprig if you have it. And ENJOY!
*Just a tip...the longer it stays in the fridge the better the flavors get!