Coconutty Apple Chia Pudding

Apparently I’m really into breakfast: despite Monday’s post, I have another breakfast recipe to share.  This time it’s on the sweeter side.  But before we get to that, here’s somethings for my friend in the UK to get excited over…at least those who love breakfast as much as I do:

London’s first cereal cafe will serve more than 100 types from around the world

That alone is enough reason to plan my next trip back hah!  So remember that bag of coconut flour I picked up in Sri Lanka?  I finally tore it neatly cut it open last night to see what it’s all about.  For those of you unfamiliar with coconut flour, it  is essentially flour made from dried coconut meat that has been ground into a very fine powder. 

Coconut Flour Chia Pudding slices

Although I bought it with no idea what I planned to do with it, I was more impressed with its nutritional profile:

  • Moderate effect on blood sugar levels, making it ideal for diabetics and/or those eating a low-carb diet
  • Higher protein content than wheat flour: 19g per 100g of coconut flour versus 10g per 100g in wheat flour
  • High in lauric acid, a healthy saturated fat that is essential for immune health & healthy skin
  • High in manganese, which boost immunity & thyroid health

For those of you who eat a gluten-free diet, coconut flour would be a great alternative to try.  I’ve pinned various recipes that incorporate coconut flour including baked goods, waffles, pancakes and so forth yet I start off using it raw in the form of chia pudding- typical.  If there’s one thing I’ve learned in the last 24 hours, it’s that coconut flour absorbs SO MUCH liquid due to it’s fiber content- definitely something to consider when I start baking with it. 

Coconut Flour Chia Pudding PB

I experimented with a Coconutty Apple Chia Pudding last night before going to bed and woke up with high hopes. Although I loved the coconut flavor that the flour added, overall it tasted a bit dry, meal-y & kinda meh.  The apple & cinnamon were the only saving grace. Fortunately doctoring it up with some extra milk & nut butter did the trick!

Coconut Flour Chia Pudding Spoon

This Coconutty Apple Chia Pudding turned into a breakfast I’d make again…and again.  Then again, you know that- I wouldn’t be blogging about the recipe if it didn’t taste fab:

[yumprint-recipe id=’11’]How do you use coconut flour?

What’s your favourite cereal?  Bran Flakes & Cinnamon Toast Crunch for me 🙂

22 thoughts on “Coconutty Apple Chia Pudding”

  1. Breakfast is one of my favorite recipes – this summer I was starting to favor dinner more – but (am not sure if its the weather or not) I am back to breakfast eating and loving mode again! Speaking of which, this is one heck of a unique recipe – I have never ever thought of combining coconut flour and chia in a pudding – BRILLIANT lady!
    I bake on and off with coconut flour – I did not realize it was a low GI flour – my mom is diabetic and this would be perfect for baking eats for her!
    So – as much as I love breakfast – I am not a huge fan of cereal – I used to have a thing for raising bran about 10 years ago – but I cannot seem to give up my oats these days!

  2. Yum I love coconut flour! but one thing I definitely suggest you do is sweeten with coconut sugar if you can find it – it’s low glycemic and gives this caramelly flavor to my coffee! Also try a coconut flour mug cake – SO GOOD!

  3. You hadn’t tried coconut flour before?? I’m shocked 😉 . Honestly, though it’s a daily staple for me and I’m even picky about the brand I use. My favourite way is stirring it into Greek yogurt along with some sweetener like honey for delicious flavour and thick creaminess. Then obviously topped with almond butter.
    I’m not usually a fan but your idea of adding coconut flour is awesome.

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