Orange Coconut Chia Pudding

March is generally the final moth for peak season citrus which is always a sad time. However, I was psyched this past week to find loads of oranges on sale! Me thinks the store was getting rid of them to make room for all the spring time goodies. I promptly purchased about a billion and proceeded to whip up this orange and coconut chia pudding!

Using a mix of fresh squeezed OJ, orange zest, and coconut milk, the recipe is rich, creamy, and tangy with coconut undertones. A single date adds the perfect amount of sweetness without the use of any sweetener (plus dates have loads of nutrients!) A little bit of vanilla extract gives the whole thing a creamsicle kind of vibe.

Chia pudding is the easiest breakfast/snack/sweet ever because it is prepped the night before and then all you do before serving is add toppings. Here I piled on chunks of orange and unsweetened coconut flakes. Feel free to add any toppings you like. I leave the exact amount of toppings open in the recipe below because we all have our preferences, but if you are curious I used about 1/4 cup of unsweetened coconut flakes and half an orange cut into chunks.


Orange Coconut Chia Pudding

Servings: 1

Time: less than 10 minutes

Ingredients:

  • 1/2 cup of coconut milk (I used full-fat but lite also works)
  • 1/2 cup of fresh squeezed orange juice including the pulp
  • 3 tbsp. of chia seeds
  • 1 medjool date
  • 1/4 tsp. of orange zest (be careful to avoid the bitter pith), lightly packed
  • 1/8 tsp. of vanilla extract
  • pinch of salt
  • toppings: unsweetened coconut flakes and orange chunks

How-to:

  1. Blend the coconut milk, orange juice, and date until smooth.
  2. Add all other ingredients to the coconut-date milk in a sealed container, such as a jar and shake.
  3. Place in the fridge for 30 minutes.
  4. After 30 minutes, shake or stir your chia pudding to avoid clumping.
  5. Shake once more before you go to bed. Let chia pudding set overnight in the fridge.
  6. The next morning, pile your chia pudding into a bowl and top with however much unsweetened coconut flakes and orange chunks your heart desires.

Notes:

  • If you have ever made chia pudding you may have heard the ideal ratio of seeds to liquid is 1 cup of liquid to a quarter cup (4 tbsp.) of seeds. I have always found 3 tbsp. of seeds to 1 cup of liquid is a much better ratio for getting more of a pudding texture rather than a jello-like texture. This comes down to personal preference. Feel free to up the seed count to go with whatever ratio you are used to/prefer.
  • You can sub a sweetener for the date if you would like. Taste your OJ to determine how much to add.
  • All kinds of oranges, tangerines, and mandarines work beautifully with the recipe. I love it a lot with tangerines which have a more sour taste. Use whatever citrus looks the freshest.
  • Don’t have a microplane? Leave out the orange zest. It basically adds a deep orange flavor that is a bit floral. That said, the chia pudding is amazing with and without it – and not gonna lie when I am feeling lazy I skip it. There is still plenty of orange flavor to go around.

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