Chatelaine’s Coconut Chia Pudding Recipe is hands down the most delicious chia pudding I’ve ever tried. It’s creamy, texturized, perfectly sweet and even healthy. As far as toppings go, they recommend sliced mango and raspberries (great idea)…but today I mixed it up by adding pomegranate seeds, pomegranate molasses and a few pinches of fresh thyme springs. Enjoy as a special breakfast or dessert. Here’s my twist on the recipe.
1 portion Chatelaine’s Coconut Chia Pudding recipe (minus the garnish)
2 tbsp – 1/4 c. pomegranate seeds
1 tbsp pomegranate molasses (found mine at Whole Foods)
2 tsp. fresh thyme
generous pinch sea salt
1. Using Chatelaine’s recipe, make one batch of chia coconut pudding (which serves 4; note: my toppings recipe serves 1).
2. Remove pomegranate seeds by cutting the fruit in half width-wise and, using a wooden spoon, knocking the seeds out, one half at a time, by hitting the exterior, seed-side facing down (an Ottolenghi trick!).
3. Spoon seeds on top of chilled pudding, drizzle on your molasses and sprinkle with thyme and salt. You won’t be able to stop nibbling. (At least I couldn’t.)