Coconut Chia Pudding

Coconut 
Chia
 Pudding

TOTAL
 PREP 
TIME:
45
 MINUTES 
| 
MAKES
6
SERVINGS
Chia seeds, a staple of the Adventist diet, which pack 
a punch of nutrients as well as an energy-boosting blend
 of omega-3 fats, fiber, protein, vitamins, and
antioxidants, have recently become a popular superfood, but their origins are ancient; the Maya used
t hem as food
 for runners and
 warriors to enhance endurance and 
strength. Chia seeds gel up 
and 
thicken in liquid, which makes this smooth, creamy pudding something that is healthy enough to eat for breakfast but decadent enough to enjoy as a dessert.
1 cup coconut cream
1 cup coconut milk
3 tablespoons agave nectar
½ teaspoon finely grated lemon zest
½ cup (3 ounces) chia seeds
Whisk coconut
 cream, coconut
 milk, agave nectar, and lemon
 zest together. Pour over chia seeds and stir well. Cover with
 plastic wrap and let sit until
 thickened, at least 40 minutes or overnight
 in 
the refrigerator. When
 ready to eat, stir well
 and top with 
fruit, nuts, and seeds, if desired. Note: You
 can
 substitute stevia or honey for the 
agave, and swap in 
soy milk, almond milk, or rice milk
 for the
coconut
 milk. If you’re watching your fat intake, reduce the amount 
of coconut
 or just use a plant-based milk. If you
 do so, reduce the liquid to 1½ cups to maintain
 consistency.
*Recipe from The Blue Zone Kitchen: 100 Recipes to Live to 100