So it’s time for everything nice + pumpkin spice again, right? This dish can be enjoyed as a breakfast, dessert or snack. Loaded with vitamin A, protein, fiber and immune-boosting properties, it’s sure to treat you well anytime!
Pumpkin Spice Sweet Potato & Coconut Chia Pudding
Makes 4 small servings or 2 huge like I’m showing hihi, about 1.5 h
- 4 small sweet potatoes (or like 2 big ect)
- 3 tablespoons pumpkin spice
- 2 tablespoons of filtered water, more if needed
- 2 cups (5 dl) full-fat coconut milk
- ⅓ cup chia seeds
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 tablespoon shredded coconut flakes
- 1 tablespoon of sweetner (I don’t use it, but I like it raw, so it’s up to you)
Make it and shake it like this:
- Preheat the oven to 400 degrees and bake the sweet potatoes for 35-40 minutes, or until soft inside. Set aside and let cool. Make chia seed pudding below while waiting for potatoes to cool.
- When making the chia seed pudding, choose a container with a tight-fitting lid, as you will want to shake it vigorously before refrigerating.
- Add the coconut milk, chia seeds, vanilla extract and cinnamon to your container and attach the lid.
- Shake the container vigorously for 60 seconds. This will ensure all of the chia seeds are coated with liquid and there will be no clumps in your pudding.
- Refrigerate at least 1 hour, and shake at least once in between.
- Once the potatoes are cool, scoop the flesh of the sweet potato into a food processor and discard the skins.
- Add the pumpkin spice and water to the food processor. Blend for several minutes until the mixture is completely smooth. Add more water if needed.
- Layer the chia seed pudding with the sweet potato mixture into four containers.
- Top with shredded coconut. Enjoy!
