Coconut Kefir Chia Pudding Recipe | Simple + Easy Vegan Breakfast

The coconut kefir revolution has arrived, and I’m hoping it’s here to stay!

Ever since I shared this post on my instagram account @inspiredbynick, friends and followers from across the world (quite literally), have been messaging me about it.

All of my honest opinions are written here for you. And we may as well cut straight to the chase… I love this product!

Here is a direct link to the Coconut Kefir Dairy Free Milk by President’s Choice. 

Note, I personally would not drink it alone like I would a regular glass of almond milk, or have it with my cereal. Those are just my personal preferences, but where I do L-O-V-E using this coconut kefir is in smoothies, oatmeal, and obvi: chia pudding!

This #dairyfree coconut kefir milk is the next best thing on my grocery hauls.

I’m personally someone who lovvvvveeeesssss the taste of coconut, though, I have friends who honestly can’t stand it, so this may not be for them. But I remember the first time I tried making chia pudding myself…

I followed a recipe by Oh She Glows, modified not to include any sweeteners cuz I was / am all about that low-sugar life. Sugar is public enemy numero uno! But my chia pudding tasted so bland 🙁

It also might have been the almond milk I used to make it, unsweetened, regular, no vanilla, no flavour.

But we live and we learn, right?! I experimented by adding a few natural sweeteners like maple syrup, or coconut sugar (low glycemic) but there was still something I didn’t love about chia pudding.

Until.

Coconut kefir so gloriously entered my graces. It revolutionized chia pudding for me. Everything from the flavour to the texture, it finally tasted like I was having pudding.

The texture of this recipe is kind of like a mix between coconut yogurt and coconut pudding, with chia seeds of course!

Three ingredients; water, chia seeds and coconut kefir milk. What could be easier?

Recipe:

• 2 Cups PC Coconut Kefir Dairy Free Milk
• ½ Cup chia seeds
• ½ Cup water

Add all ingredients to a bowl, and refrigerate for 2 hours or more, or overnight.

And let’s face it, we’re 2018, nobody seems to have time to make food anymore. That’s why #mealprep is so huge right now. Why not #breakfastprep too, though?

That’s what my heartmate and I do. Often we’ll make a giant tupperware of fruit salad on Sunday evenings, and portion out some pumpkin seeds and almonds to go with. And every morning we serve ourselves one bowl of freshly cut fruit with nuts and seeds for healthy fats and protein. SO. DARN. HEALTHY. (sometimes!)

And it’s the same with chia pudding. You make one batch and let it sit overnight, and boom. Enjoy it at home in a bowl, or jar it for days when you’re on the go!

Have you tried coconut kefir before? What do you put in your chia pudding? Let me know in the comments below!

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Nick Joly | Inspired by Nick 

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