Who doesn’t love dessert/breakfast foods? I’m pretty sure that’s how doughnuts, pastries and such things started. So these Berry Coconut Chia Cups are a perfect, really filling, alternative to all that refined sugar.
I’ve had to find a way to be better at mornings. Too often I would be well into mid-morning and realise that all I’ve had to ‘eat’ is coffee. With that in mind, I decided to search the interwebs for breakfast ideas and start to try some of them at home.
There used to be a cafe in town that did a chia breakfast cup and it was my favourite. Their coffee was good too, which was a bonus. A lot of mornings I’d swing by, grab my coffee and my chia cup and head to work. But they closed. Darn it. So while I was looking for breakfast ideas, it occurred to me that it couldn’t be THAT hard to make my own, right?
They’re so simple, you can make them well in advance (time saver!) and once you get over what my colleague Rob calls the weird texture, they’re a great start to the day. Filling and packed with goodness. Are you ready to give this berry coconutty cup of yum a try? I thought so, read on.
Berry Coconut Chia Cups
Chia seeds – 1 Cup (I used black chia, rinse)
Coconut milk – 1 Can
Coconut water – 2 – 3 Cups (almond milk or water works too)
Vanilla – 1 tbsp
Maple syrup – 1 – 2 tbsp
Leftover purple smoothie
(pretty much anything delicious you love)
1. Combine chia seeds (rinsed), coconut milk, coconut water, vanilla and maple syrup. Do this is a pouring bowl to make it easier on yourself to put them into jars or cups later.
2. Pour mixture into four cups/jars/pretty things you like
3. Put in fridge to set (give them an hour or two, overnight works too)
4. To serve, decorate the cups with a generous scoop of coconut yoghurt, sprinkle berries and top with maple syrup.
The cups can go back into the fridge if you don’t need them straight away and will keep (especially in a jar with a lid) for 3-4 days depending on your topping and storage choices).
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