The best-ever dairy-free, and naturally sweetened Cinnamon Plum Chia Pudding. Meal-prep it for breakfast or serve as a healthy dessert, either way, you will find a way to indulge.
Have you ever had blended chia pudding? In this recipe, we add ripe ruby red plums, coconut milk, chia seeds, and sweet maple syrup into the blender and blend for about a minute or so. The seeds break up making an almost instant chia pudding-like texture.
On another note, how has your summer been? The kiddos and I are still sunbathing and splashing around in the pool. I have the most uneven tan lines of my life! It’s all very well worth it. 🙂
Ok, back to the chia pudding recipe. Let’s talk about the ingredients I used.
What’s in Cinnamon Plum Chia Pudding?
Coconut milk — full-fat or light coconut milk will add silkiness and the perfect texture we are looking for.
Chia seeds — will add nutrition and will be the thickening agent in the pudding.
Plums — I love the contrast of sweet and sour that plums offer. When you add cinnamon to the mix, wow —flavor bomb!
Cinnamon — adds more sweetness without adding additional sugar, and smells absolutely amazing.
Pure maple syrup — I like the flavor that maple syrup has to offer. However, you may use agave nectar as well.
A pinch of salt to help balance the sweetness.
I like to dice the plums into small pieces. In the picture above, the pieces appear larger than the actual size.
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Let’s make the best-ever Cinnamon Plum Chia Pudding!
- 1 plum cut in half, seed removed
- 1 plum small dice
- 1 cup coconut milk
- 3 tbsp chia seeds
- 3 tbsp pure maple syrup divided
- ¼ tsp cinnamon
- a small pinch of kosher salt
- Add the coconut milk, chia seeds, 2 tbsps of maple syrup, and 1 plum ( cut in half and seed removed), a small pinch of salt, and blend until thick and creamy. Set aside.
- In a bowl, add the diced plums, 1 tbsp maple syrup, cinnamon, and a small pinch of kosher salt. Toss until all of the ingredients are well-incorporated. Now we will build the chia pudding.
- Put some of the chia pudding on the bottom of your favorite glass jar followed by generous spoonfuls of the cinnamon plum mixture. Repeat until all of the ingredients are gone. I find that this is enough for two 6 oz. jars.
- After assembling, I like to refrigerate the pudding for up to 6 hours or even overnight before eating.