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!
- 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
- 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.
- 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.
- 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.
- Decorate with the remaining fig quarters and enjoy.