Boosted Golden Milk Chia Seed Pudding

two servings of golden milk chia seed pudding shown in canning jars, one with a spoon in it sitting on a light placemat on a wood table

This recipe by Registered Dietitian Carly Knowles combines two of her favorite things—the warming spices found in golden milk and the silky-smooth texture of chia pudding. There are two different forms of turmeric in this recipe (extract and ground) that provide powerful free radical scavenging benefits.* Enjoy this subtly sweet and nourishing pudding at breakfast or in the afternoon as a healthy snack.

Ingredients
1 (13.5 oz) can unsweetened full-fat coconut milk
1 (13.5 oz) can unsweetened light coconut milk
½ cup Black Chia Seeds, Organic
6 dropperfuls (about 3 teaspoons) Turmeric Extract Liquid, Organic
3 tablespoons Maple Syrup, Organic Grade A Amber Color
1 teaspoon vanilla extract
2 teaspoons ground turmeric
1 teaspoon ground cinnamon
½ teaspoon ground ginger
pinch of sea salt
pinch of ground black pepper
¼ cup Coconut, Organic, Unsweetened & Shredded
Directions
  1. In a large mixing bowl, add both cans of coconut milk and whisk until the liquid and solids are fully combined.
  2. Add the chia seeds, turmeric extract, maple syrup, vanilla, ground turmeric, cinnamon, ginger, salt, and pepper and whisk until smooth.
  3. Let the chia pudding sit at room temperature untouched for 5-10 minutes and then whisk again, eliminating any clumps.
  4. Divide the chia pudding into 8 oz. containers (I like to use glass jars with screw-on lids) and top each with a scant tablespoon of shredded coconut. Cover each with airtight lids and refrigerate for at least 1 hour or overnight for the best consistency. Store the chia pudding in the refrigerator for 3-5 days.

*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Nutritional Information

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