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
Time: less than 10 minutes
- 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
- Blend the coconut milk, orange juice, and date until smooth.
- Add all other ingredients to the coconut-date milk in a sealed container, such as a jar and shake.
- Place in the fridge for 30 minutes.
- After 30 minutes, shake or stir your chia pudding to avoid clumping.
- Shake once more before you go to bed. Let chia pudding set overnight in the fridge.
- The next morning, pile your chia pudding into a bowl and top with however much unsweetened coconut flakes and orange chunks your heart desires.
- 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.