📝 About This Recipe
This elegant Paleo breakfast staple transforms tiny, nutrient-dense chia seeds into a velvety, custard-like delight that feels more like a treat than a health food. By steeping the seeds in a blend of creamy coconut milk and aromatic vanilla, we create a canvas for a vibrant, honey-macerated berry compote. It is the ultimate make-ahead morning ritual, offering a perfect balance of omega-3 fatty acids, antioxidants, and natural sweetness to fuel your day.
🥗 Ingredients
The Pudding Base
- 1/2 cup Chia seeds (organic black or white seeds)
- 2 cups Full-fat coconut milk (canned, shaken well before measuring)
- 2 tablespoons Raw honey (or maple syrup for a vegan-friendly paleo option)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 pinch Sea salt (to balance the sweetness)
- 1/4 teaspoon Ground cinnamon (optional, for warmth)
The Berry Maceration
- 1/2 cup Fresh strawberries (hulled and quartered)
- 1/2 cup Fresh blueberries (rinsed and dried)
- 1/2 cup Fresh raspberries (kept whole)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 teaspoon Raw honey (to draw out the juices)
The Toppings
- 2 tablespoons Sliced almonds (toasted for crunch)
- 1 tablespoon Unsweetened coconut flakes (lightly toasted)
- 4 pieces Fresh mint leaves (for garnish)
- 1 teaspoon Hemp hearts (for extra protein)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the full-fat coconut milk, raw honey, vanilla bean paste, cinnamon, and a pinch of sea salt.
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2
Whisk the wet ingredients vigorously until the honey is fully dissolved and the coconut milk is smooth and aerated.
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3
Slowly pour in the chia seeds while whisking continuously to ensure they don't clump together immediately.
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4
Let the mixture sit at room temperature for 10 minutes. This 'pre-soak' allows the seeds to begin absorbing liquid while you're still present to break up any lumps.
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5
After 10 minutes, give the mixture one more thorough whisk. This is the most critical step to ensure a uniform, creamy texture.
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6
Cover the bowl tightly with beeswax wrap or plastic wrap, or divide the mixture into four individual 8-ounce mason jars for easy grab-and-go portions.
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7
Refrigerate for at least 4 hours, though overnight is ideal to achieve the thickest, most luxurious consistency.
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8
While the pudding sets, prepare the berry maceration. In a small bowl, toss the strawberries, blueberries, and raspberries with the lemon juice and 1 teaspoon of honey.
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9
Cover the berries and let them sit in the fridge for at least 30 minutes; they will release their natural juices and create a light, healthy syrup.
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10
Once the pudding is set, remove it from the fridge and give it a gentle stir. If it's too thick for your liking, whisk in a splash of almond milk to thin it out.
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11
Spoon a generous layer of the macerated berries and their juices over the top of the pudding.
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12
Finish each serving with a sprinkle of toasted sliced almonds, coconut flakes, and hemp hearts for a delightful textural contrast.
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13
Garnish with a fresh mint leaf and serve immediately while chilled.
💡 Chef's Tips
Always whisk twice: once when mixing and once after 10 minutes to prevent the seeds from sinking to the bottom. Use full-fat canned coconut milk for the creamiest result; carton nut milks will yield a much thinner consistency. If you prefer a smooth 'mousse' texture, blend the entire pudding mixture in a high-speed blender after it has set. To toast your nuts and coconut, heat them in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown. Adjust sweetness at the end; depending on the ripeness of your berries, you may want an extra drizzle of honey.
🍽️ Serving Suggestions
Pair with a hot cup of herbal tea or a bulletproof-style coffee for a complete Paleo morning experience. Serve in chilled martini glasses for an elegant brunch dessert presentation. Top with a dollop of cashew cream for extra decadence. Add a side of crispy sugar-free bacon to balance the sweetness with savory saltiness. Layer the pudding and berries in a tall glass to create a beautiful breakfast parfait.