Coconut & Pistachio Chia Pudding Breakfast
This recipe was shared with us by our friends at St. Setton Farms! Give this Coconut & Pistachio Chia Pudding Breakfast a try.
Ingredients
- 1 can 2 tablespoons flaked coconut milk
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/3 cup organic black chia seeds
- 1/3 cup Setton Farms Pistachio Kernels
- 1/3 cup dried cranberries
- 2 tablespoons flaked coconut for topping (Optional)
Instructions
- In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform.
- Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour until overnight.
- To serve, layer half of the Setton Farms Pistachio Kernels and dried cranberries in the bottom of 4 glasses. Scoop pudding into glasses and top with the remaining Setton Farms pistachios, dried cranberries, and flaked coconut, if using.
Notes
This recipe was provided by our friends at Setton Farms and was originally posted on Jenns Blah Blah Blog.