If you were to pie me in the face, it would technically be breakfast.
At least for today.
Here’s my take on breakfast.
I love breakfast, but I wouldn’t say it’s always my absolute favorite. Truthfully, every meal is my favorite at some point, but dinner usually takes the top spot. Lunch ranks lowest for me because it often feels like an interruption—I end up grabbing leftovers or something quick. If I’m going out for lunch, though, then lunch is suddenly the best.
Breakfast is a close second, especially when I get to have breakfast for dinner.
Lately I’ve been having a lot of fun with morning meals and mixing things up. My usual rotation includes avocado toast (sometimes with an egg), smoothies, breakfast quinoa, breakfast sandwiches, yogurt bowls and a ton of chia seed pudding.
I first posted a vanilla bean version with pistachios, mango, mint and chocolate back in January, and I still can’t get enough of chia pudding. This version leans a bit thicker because I use a generous amount of thick coconut Greek yogurt—so rich and creamy it reminds me a little of cheesecake.
The base is simple: coconut yogurt, full-fat canned coconut milk, chia seeds, honey, a touch of vanilla bean paste and shredded coconut. It’s finished with whipped coconut cream, toasted flaked coconut and a sprinkle of graham cracker crumbs for that coconut-cream-pie vibe.
Some of you ask whether the texture is like tapioca. I’d say it’s similar—those tiny, gelled chia pearls create a texture people either adore or dislike. I happen to love it. I’ll happily eat chia pudding but remain oddly uninterested in crunchy raw vegetables like carrots or celery. Go figure.
These little jars have been appearing all over my kitchen. They’re excellent for breakfast, but they also make a perfect snack or dessert when you want something light and coconutty.
Coconut Cream Pie Chia Seed Pudding
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Ingredients
- 1/2 cup coconut Greek yogurt
- 3/4 cup full-fat canned coconut milk
- 1/4 cup chia seeds
- 2 tablespoons honey
- 1 tablespoon unsweetened shredded coconut
- 2 teaspoons vanilla bean paste
- 1 teaspoon coconut extract
- 1 pinch salt
- 1/3 cup toasted flaked unsweetened coconut
- 2 tablespoons graham cracker crumbs
Coconut Whipped Cream
- 1 can full-fat coconut milk, cold (refrigerate overnight or at least 8 hours)
- 1 tablespoon powdered sugar
- 1 drop of coconut extract
Instructions
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In a large bowl, whisk together the coconut Greek yogurt, coconut milk, chia seeds, honey, shredded coconut, vanilla bean paste, coconut extract and a pinch of salt until evenly combined. Cover and refrigerate for about 2 hours or overnight to thicken. Stir the mixture a few times as it firms up to break up any clumps. Taste and adjust sweetness if desired.
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When ready to serve, spoon the pudding into 2 (or 4) jars or glasses. Top with coconut whipped cream, a generous sprinkle of toasted coconut and a dusting of graham cracker crumbs. Serve immediately.
Coconut Whipped Cream
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Open the chilled can of coconut milk and pour off the liquid, leaving the thick cream. Scoop the firm coconut cream into a mixing bowl and whip on medium-high until light and fluffy. Add powdered sugar and a drop of coconut extract and whip briefly to combine. If not using right away, keep refrigerated for up to an hour.
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Grab a spoon.