As you guys might know, I recently went to Thailand and am now OBSESSED with this coconut milk brand, Aroy-D coconut milk. It is the best coconut milk I have ever tasted as it’s creamy right out of the carton and doesn’t separate like the cans I’ve bought in the US. It is 100% made from coconut milk. It’s also super thick after it’s refrigerated, which is great to pour over granola as “yogurt” or to add to your desserts as “whip cream”. Lastly, I love using coconut milk in my tea lattes and smoothies. Here are the health benefits of coconut milk:
- Healthy Fat (93% of its calories come from fat) – Important as it is the primary source of energy for the body and maintains body temperature.
- Manganese – Essential for nutrient absorption, production of digestive enzymes, bone development and immune system defenses.
- Copper – Essential for the production of red blood cells, regulation of heart rate + blood pressure, absorption of iron, and activation of the immune system.
- Magnesium – Essential for muscle contraction + relaxation. You are also depleted of it when you are stressed.
- Iron – Essential for hemoglobin, which is the substance in your red blood cells that carries oxygen from your lungs to transport it throughout the body.
This is another recipe that was made by surprise. I was attempting to make chia pudding, but instead got this creamy bowl of goodness that was completely solid just like ice cream. The only difference was that I only needed to refrigerate it rather than freeze it. You can totally eat this for breakfast, but have found that 1 scoop with a few toppings is perfect for an after dinner dessert. *Note: You need to use the coconut milk mentioned above and in the recipe to get this consistency. I’ve made coconut milk chia pudding with cans from the US and it is chia pudding, not nice cream!
- 1.5 8.5 oz Aroy-D coconut milk unrefrigerated
- ½ cup chia seeds
- ¼ cup unsweetened cacao powder
- 1 dropper of vanilla stevia
- ½ tsp cinnamon
- Optional toppings: cold coconut milk, almond butter, unsweetened shredded coconut + cacao nibs
- Pour coconut milk, chia seeds, unsweetened cacao powder, vanilla stevia + cinnamon into a medium bowl (preferably one that comes with a lid) and stir everything together with a whisk until well combined.
- Place into the fridge covered overnight or for 6 hours.
- Place 1 to 1.5 scoops into a small bowl and top with a drizzle of cold coconut milk or coconut cream from the box, drizzle of almond butter, sprinkle of shredded coconut + cacao nibs. Enjoy!
It legit tastes like heaven and it’s been on repeat this past week on the Reboot 🙂
With Health + Happiness Always,
Jax
PS – Interested in building a healthy lifestyle with easy, plant based recipes? Join me in my 6 Week Nutrition 101 Group Program launching on Monday, February 17th. Email me with questions!
