This Coconut, Lemon, and Turmeric Chia Pudding is like heaven in a bowl – we’ve all heard of ‘Golden Milk’ (a.k.a. turmeric latte) and it’s amazing, but sometimes you just want to mix it up and try something new! I’ve taken my base for a turmeric latte and then added in a little chia seed love for good measure.
For those of you that don’t know turmeric root:
- Acts as an analgesic and anti-inflammatory thanks to the powerful antioxidant and anti-inflammatory known as ‘curcumin’.
- Curcumin has been found to help boost mood and combat depression, Alzheimers, and even arthiritis!
- Even though the curcumin levels in turmeric are low you can boost the absorption into the bloodstream with root ginger or black pepper.
So what about chia seeds? Well not only were they used by the ancient Aztecs as a running fuel, and by the Tarahumara, they actually helped them to run faster, harder, and longer! Other benefits of chia seeds are:
- Hydrophillic – meaning that they love water, so much so in fact that they can hold up to 12 times their weight in water! This helps to keep you feeling fuller for longer and so aids in weight loss.
- High in omega-3 fatty acids, dietary fibre, high quality protein, and antioxidants.
- Great at lowering LDL cholesterol (the bad kind) and raising your HDL cholesterol (the good kind).
- Known to improve the symptoms of Type 2 Diabetes and reduce inflammation.
So why the lemon? Well lemon cuts through the sweetness of the maple syrup, it also cuts through the bitterness of the turmeric root. Not only that it adds another beautiful flavour dimension and is so refreshing on your palate. My bubba has totally fallen in love with this one which makes me feel so happy to know that she’s getting some great nutrition in the morning but still enjoying some treats.
You can eat this as a dessert, for breakfast, or even as a pre or post-workout snack!
- 400ml tin coconut milk
- 1" piece fresh turmeric or 1 tsp ground turmeric
- 1" piece fresh root ginger (optional but increases curcumin absorption)
- Juice and zest of 1 lemon
- ⅛ to ¼ cup maple syrup (depending upon your tastes!)
- ¼ cup plus ⅛ cup (roughly 90ml in total) chia seeds
- Start by blending your coconut milk, turmeric, and ginger in a Nutribullet type blender. If you find that your coconut milk isn't combining until smooth it could be too cold - gently heat in a saucepan until the coconut cream only just melts! It should only become hand hot.
- Next blend in your lemon juice and zest and maple syrup.
- In a 500ml mason jar (preferably with an airtight clip locking system) combine your turmeric milk mixture and your chia seeds and whisk until fully incorporated. If you don't own a small enough whisk to fit into the jar then you will have to follow the steps using a mixing bowl and simply transfer to your jar at the end.
- Place in the fridge and leave to stand for 30 mins to 1 hour until all of the moisture has been absorbed. If you are one of those people who isn't a fan of the 'frog spawn' like nature of the chia pudding then simply place in your food processor for a good 5 minutes until it resembles something much more like that familiar pudding like texture we all used to love as kids.
- Serve hot or cold, straight, or with some scrummy toppings.
**Please note that all cup measurements used are British cups and thus equal to 250ml.