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Chia Pudding with Coconut + Fig

I tried chia pudding a couple of years ago while consulting for a celebrity-favorite juice company and fell in love. This version with coconut and fig tastes incredibly indulgent while being light and nutritious. And, the Heirloom Family Kitchen kids love it too!

INGREDIENTS:

  • 6 tablespoons Organic Whole Chia Seeds
  • 1 cup Coconut or Almond Milk (I like Califia Farms Coconut Almond blend)
  • 1/4 teaspoon vanilla extract
  • 1/2 cup coconut yogurt or organic plan full-fat yogurt
  • 2 tablespoons of fig jam
  • 4 figs
  • Granola or hemp seed as a garnish, if desired

INSTRUCTIONS:

  1. In a small bowl combine the chia seeds, almond or other plant-based milk and vanilla extract. Stir well, cover with a lid and soak in the refrigerate for at least two hours or preferably overnight.
  2. Before you are ready to serve, peel 3 figs, discard the peel and mash the flesh with a fork until it turns into a jam-like texture. Cut the remaining fig into a few slices, chop the rest into quarters and use as decoration.
  3. Take a nice jar or glass and begin to assemble, start by pressing the fig slices against the inside of the jar until they stick. Then fill about 4 tablespoons of the chia pudding into the bottom of each jar followed by a layer of fig jam, yogurt, top with the remaining chia pudding and finish with a sprinkle of granola or hemp seeds.
  4. Decorate with the remaining fig quarters and enjoy.