Incase you missed it, I’m dieting. Sooooo…I’ve been researching tons of vegetarian and vegan recipes as well as yoga sites, since I’ve also taken up yoga to make my body a bit more limber as it was less than a year ago 🙄. I found several variations of this recipe and this was one I particularly liked because they used coconut milk, which I love! This recipe makes 2 jars of pudding. When I say jars, I mean the Oui yogurt jars. I don’t normally post any name brands at all but, I love Oui and I save almost all of the jars to make individual mousse, cheesecakes, etc. This is one more thing they came in handy for.
As for the ingredients, you can absolutely use any type of fruit you wish. The recipe I found actually calls for frozen strawberries, but I wanted to use up some raspberries I had stored in the freezer and it came out perfect.
7 oz coconut milk (1/2 can)
1/4 c frozen raspberries
1/4 tsp vanilla extract
1 tbs chia seeds
Transfer milk, raspberries and extract to blender. Puré until smooth. Transfer the mixture to 2 of the reserved yogurt jars. Top with 1/2 tsp chia seeds each and mix well. Cover and refrigerate overnight. There you have it, a perfect plant based breakfast that is sure to keep the calories off.
Girl-Chef Tastes 