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Taste of the Tropics Part 2
Does anything pair together better than coconut and lime? So tropical, so refreshing! Coconut lime chia pudding is a match made in heaven, and is our next recipe in our Taste of the Tropics Series!
Coconut Lime Chia Pudding
Have you heard of or tried chia puddings before? It has the texture of a tapioca pudding, so if you like tapioca than you will love chia pudding! (For those of you that don’t like tapioca, sorry, but this isn’t going to be your cup of tea…maybe head on over to my favorite acai bowl recipe!)
The coconut milk I use for this is a toasted coconut almond milk. I also use an essential oil for the lime, but make sure if you use oil that it is approved for dietary use! I use this kind. If you don’t have or don’t want to use an oil, just use the juice from half of a lime. 🙂
The Super Food Sneak
We actually have two different super foods in this yummy pudding! First is the chia seed. Chia is touted as a super food consumed by the Aztecs and Mayans for a long time, we are just now catching on. High in fiber, omega-3s, iron, and calcium while being low in calories make chia a go to super food. (They also make amazing egg replacements!)
The second super food in this pudding is what gives it the green color- spirulina. If you haven’t heard much about spirulina, it is basically the holy grail of super foods. Super high in proteins, phytonutrients, and vitamins this powder packs a massive punch! But be warned- do NOT over do this powder, you will be sorry! Spirulina is an algae, so is smells “fishy”…literally. So start small, small amounts hide well, but too much and you may just not be able to stomach it! Okay-there’s your warning. On to the recipe!
Coconut Lime Chia Pudding
A little taste of the tropics in pudding form!
- 1/4 cup chia seeds
- 1/4 teaspoon spirulina
- 1 drop Lime essential oil ***make sure your oil is approved for dietary use!
- 1 splash vanilla optional
- 1 splash sweetener- agave/coconut nectar optional
- 1 cup coconut milk
In a mason jar, dump in all the ingredients except the coconut milk.
Pour the coconut milk on top to the 1 cup mark. (add more if you want a thinner pudding)
Shake/stir extremely well to make sure the chia doesn't clump together.
Let sit in the fridge for at least 20 minutes to an hour to fully "set". (Will keep for a couple days in the fridge.)
Top with coconut flakes, berries, fruit, nut butters, etc.
Recipe Notes***Make sure when using essential oils in food that they are approved for dietary use!! (Most are not.) I use and trust these oils.
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