Boosted Golden Milk Chia Seed Pudding

This recipe combines two of our 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 the recipe (extract and ground) that provide powerful free radical scavenging benefits*. You can enjoy this subtly sweet and nourishing pudding at breakfast or in the afternoon as a healthy snack.

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Boosted Golden Milk Chia Seed Pudding

Yield: 4 (8 oz.) servings

Serves up to 5.

Ingredients

• 1 (13.5 oz) can unsweetened full-fat coconut milk
• 1 (13.5 oz) can unsweetened light coconut milk
• 1/2 cup NOW Real Food® Organic Chia Seeds
• 6 dropperfuls (about 3 teaspoons) NOW® Liquid Turmeric Extract
• 3 tablespoons NOW Real Food® Organic Maple Syrup
• 1 teaspoon vanilla extract
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of sea salt
• Pinch of ground black pepper
• 1/4 cup NOW Real Food® Organic Unsweetened Shredded Coconut

Instructions

1. In a large mixing bowl, add both cans of coconut milk and whisk until the liquid and solids are fully combined. Add the chia seeds, turmeric extract, maple syrup, vanilla, ground turmeric, cinnamon, ginger, salt, and pepper and whisk until smooth. Let the chia pudding sit at room temperature untouched for 5-10 minutes and then whisk again, eliminating any clumps.
2. 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.
3. Store the chia pudding in the refrigerator for 3-5 days.

Copyright 2022, C. Knowles, Original Recipe.

turmeric chia pudding

snack, dessert