Chia Pudding with Fresh Fruit and Coconut (Recipe #64)

        I am all for make-ahead breakfast options. It makes your morning a lot easier when you can roll out of bed, open the fridge, and your breakfast is waiting for you. This chia pudding was very simple to put together. It does need to rest at least 8 hours and will last up to a week in the fridge. Chia is known for having a lot of nutritional value. The introduction to this recipe explains how chia seeds have fiber, protein, and omega-3 fatty acids--this makes chia pudding a great and healthy way to start the morning. 

This recipe calls for soy milk (I used almond), chia seeds, maple syrup, vanilla, salt, berries/banana, flaked coconut. Everything except the berries/banana and coconut is combined in a bowl. This mixture needs to rest overnight. In the morning, I portioned out the servings. I added sliced banana and coconut to the top of mine! I loved the sweetness of this pudding and the overall taste.

I would like to note that Jacob did not like this at all. He brought up a very interesting point about the texture. He did not like the way the chia seeds swelled and how a gel formed around the seeds. I did not mind the texture, but I can understand how some people would not like the texture of this pudding.

Taste: 10/10!

Level of difficulty: 1/5--I love make ahead breakfast options

Notes for next time: I would like to use some berries as the fruit instead of banana next time!