This tropical inspired pudding is the perfect antidote to summer heat this time of year. There is something about the pineapple and coconut that makes you feel as though you are on vacation even while standing in the middle of your own kitchen. Nutritionally dense and topped with colorful bee pollen as an extra boost for the body. This recipe is perfect for breakfast or a more filling snack, or even a quick lunch when you don’t have the time to cook.
Chia is really high on my list of superfoods! A rich source of omega 3 and 6, protein, calcium, potassium, iron, chia seeds have have three times as many antioxidants than blueberries! Chia also contains the amino acid tryptophan that regulates appetite, improves sleep and your mood. It is an amazing option for boosting your energy levels in the morning. Other benefits include stabilizing the blood sugar, lowering bad cholesterol and promoting a healthy digestion thanks to its high content of fiber.
Pineapples, apart from being one of the most delicious fruits on earth, are loaded with vitamins like A and C, and minerals like calcium, manganese, and potassium. It’s really great for digestion, acts as an anti-inflammatory, and boosts the immune system.
Bee pollen is also one of those incredible superfoods containing basically all your body needs… read more about bee pollen on my index page here. I try to include 2 teaspoons for breakfast either stirred in a herbal tea or as topping on porridge or smoothie to get a great start, and I do it as cures 2-3 times a year for about 1 month. (See also 10 Amazing Benefits of Bee Pollen)
Mint is excellent to purify your skin and is very soothing. It’s also great for digestion, anti- inflammatory, and helps cure infections. It’s a natural stimulant and therefore great to relieve depression, anxiety, or as support when lacking energy.
Pinapple Chia Pudding with Coconut and Mint
- 3 tablespoons chia seeds
- 2,5-3 dl (~1 cup) coconut milk
- 1 big handfull of fresh pineapple (chopped into small cubes)
- 2 tablespoons coconut flakes*
- 1 small handfull fresh mint (finely chopped)
- Topping : 1 tablespoon bee pollen + extra mint leaves and coconut flakes
- Optional: 2 tablespoons agave syrup for extra sweetness
*Both small and large shredded flakes works, I like to mix small flakes in the pudding and larger flakes as topping.
Please note that chia puddings need to rest a minimum of 20 minutes to allow the chia seeds to absorb the liquid, this will form the pudding and also makes it easier to digest. Chia seeds can hold about 10 times their weight in liquid so it’s important to use enough of the water or milk. I like to prepare it in the evening and let it rest in the fridge for the morning after.
Mix the chia seeds together with the pineapple, coconut flakes, mint, and milk in a bowl. Cover it up and preferably leave it in the fridge overnight. If, like me, you don’t like to eat cold, take the preparation out in room temperature 30 min before your breakfast.
Add toppings just before serving.
(This recipe first appeared on Cook & Glow and is republished with permission from the author.)
Nadine Andreewitch is originally from Sweden and has been in Paris since 2006, where she still lives today with her husband and little boy. Having worked in the fashion industry, Nadine most recently converted to the yoga world as a newly certified instructor. She will also soon be leading detox workshops, including yoga and breakfast on weekend mornings. Stay tuned for more info!
Nadine is passionate about nutrition and well being and the intention seeps from her words:
“To create more awareness in regards to how we can eat and pamper ourselves in a healthier and more responsible way. Simply learn to choose better. It’s also about showing you how to prepare delicious, easily prepared meals that are good for your bodies and respectful of the environment, without feeling that you are missing out.”
Visit her blog, Cook and Glow: Healthy Food and Natural Beauty.