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Sweet Potato Coconut Chia Breakfast Pudding

Sweet Potato Coconut Chia Breakfast Pudding
I'll admit this is not the sweetest of 'puddings' but it works well to start the day without a surge in insulin. I find the sweet potato is naturally sweet enough, especially when eaten with some fruit toppings, but there is always the option to add maple syrup or honey to taste. A small bowlful is also great as pre-workout energy fuel.
Feel free to play around with toppings once the base is made. I like it best with a handful of fresh berries, a few dried figs for sweetness combined with fibre, a sprinkle of extra coconut and some raw cacao nibs for extra deliciousness.

Sweet Potato Coconut Chia Breakfast Pudding

Makes 1 large bowl (or 2 smaller dessert bowls)

Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free
Sweet Potato Coconut Chia Breakfast Pudding

Ingredients:
4tbsp chia seeds
2tbsp unsweetened dessicated coconut
1/2 medium sweet potato, cooked and peeled
1 cup (250ml) coconut milk
1tsp vanilla extract
1tsp cinnamon
Optional: 1-2tbsp honey or maple syrup to taste

Toppings:
2 dried unsweetenend figs, roughly chopped
Fresh/ frozen raspberries (or sub blueberries, strawberries or any fruit of choice)
Unsweetened dessicated or flaked coconut
Raw cacao nibs

Instructions:
1. Blend the sweet potato, coconut milk, vanilla and cinnamon (and honey/ maple syrup, if using) until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds and dessicated coconut in a bowl.
3. Cover and place bowl in the fridge for minimum 6 hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.

Comments

  1. Thanks so much for sharing this extra info Sharrol - always interested to hear more about chia's health benefits! x

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