If you have ever got the chance to talk to me in person about gut health, you’ll know that I totally geek out about this particular topic!! Not only has focusing on gut health changed my life, but with my biology background I friggin’ love learning about what all those little gut bugs are doing for our bodies!
Which leads me to today’s recipe – a probiotic creamsicle flavoured chia pudding. If you’ve never had a chia pudding before, it’s very similar to a tapioca pudding…but about a zillion times better for you! Chia seeds are high in omega 3 fatty acids, fibre, antioxidants, calcium, and are a good source of protein.
But…what makes this chia pudding extra special is that it is jam packed with probiotics…in fact if you make it with coconut milk kefir, you will be consuming one of the most probiotic rich substances out there!! Probiotics have been shown to alleviate digestive issues, improve many chronic health issues (like auto-immune diseases and mental health diseases), and for those who struggle with sugar addiction, probiotic rich foods and drinks can be the perfect antidote.
If you are already making your own coconut milk kefir then you can use that as your base for this recipe. However if you are not, there is a way to make this recipe still work. Simply dilute a can of coconut milk (be sure it doesn’t contain additives, guar gum is ok) to your desired thickness/richness, add the powder from 1-2 probiotic capsules and let sit at room temp until it begins to taste a little tart.
To make the chia pudding you will first mix your essential oil, vanilla and stevia into your kefir (or probiotic coconut milk), then pour 1 c each into 2 jars or mugs and stir in chia seeds. Stir periodically for the first 10 minutes so that your seeds do not become clumpy. Afterwards, refrigerate for at least 3 hours to allow seeds time to gel and soften. Serve with a dollop of coconut whipped cream.
- 2 c coconut milk kefir (if you don't make kefir see note section below for alternate instructions)
- ½ c chia seeds, divided
- 5-10 drops orange essential oil, or to taste (be sure it's food grade!! You can order from this site if necessary)
- 2 tsp ground vanilla OR 1 tbsp non-alcoholic vanilla extract
- liquid stevia, to taste
- Stir together coconut kefir, essential oil, vanilla, and stevia.
- Pour into 2 small jars or mugs.
- Slowly stir ¼ c of chia seeds into each mug. Stir periodically for 10 minutes, then refrigerate for at least 3 hours (overnight is great too). Serve with a dollop of coconut whipped cream.
- Spoon out solidified coconut milk from the top of the can (you can drink or use the leftover coconut water in a smoothie) and blend in your blender with remaining ingredients until smooth and creamy.
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