I have been craving pudding the last few weeks. Like can’t get enough, salivate at the thought of the creamy, rich goodness we call pudding. MMMMmmmmm pudding. Now again when one normally thinks of pudding we tend to think of the boxed stuff or jell-o pudding cups. Well, put those back on the shelf because I am here to tell you that homemade pudding is one of the easiest recipes to make as well as one of the most satisfying. Plus those store bought puddings contain some really nasty ingredients and incredibly high amounts of sugar. Double negative if you are trying to get healthy or stay healthy.
This pudding is healthy enough that you don’t have to call it a treat rather, you can eat it for breakfast and not feel guilty! Can I get a whoop whoop! Full of healthy fat and protein this pudding will give you the lasting fullness and satiety we long for. Plus it too can be made ahead of time and refrigerated in individual bowls for a quick breakfast or snack.
- 1 can coconut milk (BPA free)
- 1 Tbsp maple syrup or coconut sugar
- 2 eggs
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 tsp vanilla
- 1 ripe banana
- pinch of salt
- ¼ cup chia seeds
- Heat milk over low to medium heat in a small skillet.
- Add maple syrup and stir occasionally until simmering. Do NOT boil.
- Meanwhile, whisk eggs in medium bowl.
- When milk is simmering ladle one scoop into eggs and whisk to combine.
- Put the warmed milk, eggs and remaining ingredients (except for chia seeds) in a blender.
- Puree until smooth.
- Stir in chia seeds and pour into individual bowls.
- Cover and refrigerate for 1-2 hours or up to one week.
- Top it with chopped pecans and walnuts, coconut and sliced banana.
This dessert will leave you in breakfast heaven, you’ll never want to skip this meal again!
