Ginger-grapefruit chia pudding with coconut & maple syrup
This ginger-grapefruit chia pudding blends the creaminess of coconut and almond milk with grapefruit's tang and ginger's warmth. It's a nutritious and refreshing treat enriched with chia seeds and topped with coconut and maple syrup.
Cook time 0 min
Prep time 5 min
Ingredients:
1/2 cup coconut milk1.50 cup almond milk
6 tbsp chia seeds
1 tsp ginger root
1 grapefruit
1 tsp vanilla extract
1/4 cup dried coconut meat
2 tsp maple syrup
Ginger-grapefruit chia pudding with coconut and maple syrup is a refreshing and nutritious recipe that combines the creaminess of coconut and almond milk with the tangy zest of grapefruit and the subtle spice of ginger. This healthy dessert is also enriched with chia seeds, which are packed with fiber, protein, and omega-3 fatty acids.
Instructions:
- In a medium-sized mixing bowl, combine the coconut milk and almond milk.
- Add the chia seeds to the bowl and stir thoroughly to ensure they are evenly dispersed.
- Mix in the grated ginger root and the vanilla extract.
- Cover the bowl and refrigerate for at least 4 hours, or overnight. Stir occasionally during the first hour to prevent the chia seeds from clumping together.
- While the chia pudding is setting, peel the grapefruit and carefully segment it, removing any seeds and membranes. You want to use the juicy flesh of the grapefruit.
- Cut the grapefruit segments into bite-sized pieces and set them aside.
- Once the chia pudding has set and has a thick, creamy consistency, gently fold in the dried coconut meat and maple syrup. Mix well to combine.
- Divide the chia pudding among serving bowls or glasses.
- Top each serving with the prepared grapefruit pieces.
- Optionally, garnish with a sprinkle of additional dried coconut meat or a drizzle of extra maple syrup for added flavor and presentation.
- Serve immediately, or store the assembled pudding in the refrigerator until ready to serve.
This Ginger-grapefruit chia pudding with coconut and maple syrup is a delightful, nutrient-packed treat perfect for breakfast, a snack, or a healthy dessert. Its combination of flavors and textures will leave you feeling satisfied and energized. Don't forget to experiment with garnishes and adjust sweetness to your liking!
Ginger-grapefruit chia pudding with coconut & maple syrup FAQ:
You should refrigerate the chia pudding for at least 4 hours, but overnight is recommended for the best texture.
A medium-sized mixing bowl is ideal for combining the coconut milk, almond milk, chia seeds, ginger, and vanilla extract without overflow.
Yes, fresh ginger is used in this recipe, specifically grated ginger root. It's recommended for a more vibrant flavor.
Store any leftover chia pudding in an airtight container in the refrigerator for up to 2-3 days. The texture may thicken, so stir in a little almond milk before serving, if needed.
You can substitute honey or agave syrup for maple syrup if you're looking for alternative sweeteners, keeping in mind that the flavor may slightly change.
Tips:
- For a thicker pudding, let the mixture sit in the refrigerator overnight.
- You can use any plant-based milk instead of coconut and almond milk, such as oat or soy milk.
- Grate ginger finely for a more even distribution and to avoid large ginger chunks.
- Adjust the sweetness by adding more or less maple syrup according to your taste preference.
- Top the pudding with fresh fruit, nuts, or extra dried coconut for added texture and flavor before serving.
Nutrition per serving
2 ServingsCalories 440kcal
Protein 10g
Carbohydrates 40g
Fiber 16g
Sugar 16g
Fat 30g
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