Persimmon Chia Breakfast Pudding

A side shot of persimmon coconut chia pudding

5 from 1 vote

Persimmon Chia Breakfast Pudding

This Persimmon Chia Coconut Pudding is a super simple, healthy, nutritious, and very delicious vegan recipe that can be ready in under 5 minutes. This vegan breakfast pudding is super easy to make. You will be tempted to snack on it any time of the day and not just restrict to breakfast.

Prep Time5 mins

Soaking time2 hrs

Total Time5 mins

Course: Breakfast

Cuisine: American, World

Servings:

Calories: 563kcal

Author: Eat More Art

Ingredients

2 cups Coconut milk you can also use dairy milk or any other vegan milk instead
4 tablespoons Chia seeds
2 qty Persimmons I used the fuyu variety
1 teaspoon maple syrup or any other sweetener optional
a few Mint leaves, for garnishing
1/2 teaspoon Pistachios, chopped, for garnishing optional

Instructions

Soak chia seeds in coconut milk (or any other milk) at least for 2 hours. You can also soak it overnight. It is ok to keep refrigerated. Add maple syrup or any other sweetener if using.
When you are ready to make the pudding, puree 1 Persimmon, and slice the other persimmon.
Take 2 breakfast jars. Layer each with the coconut chia mixture, followed by pureed persimmon, followed by slices of persimmon.
Garnish with mint/pistachios (optional). Serve and enjoy!

Nutrition