Pumpkin Spice Chia Seed Pudding with Coconut Creme Whip

The perfect breakfast (or snack!) for these upcoming fall days. Packed with plant-based protein and omega-3s to keep you satiated all day long!



For the Pudding:

3/4 cup plant-based milk (plain / no added sweetener)
1/2 cup pumpkin puree (not pie filling)
1/4 cup chia seeds
2 tablespoons maple syrup (or date paste)
1 teaspoon pumpkin pie spice
pinch of salt

For the Coconut Creme Whip:

One 13.5-ounce can of full-fat coconut milk or coconut cream, chilled overnight.
2-4 tablespoons powdered sugar or maple syrup (adjust to your desired sweetness).
1 teaspoon vanilla extract



I split the ingredients in to two, 6-ounce jars and whisk.

You can choose to put it in one large jar and scoop some out each time you dive in, or you can divide it up even more into smaller individual jars.

Feel free to mix all the ingredients in the jars, or add all the ingredient to a large bowl, whisk and add to jars. Whatever is easiest for you.

Chill the pudding for 4 hours and you're ready!

If you choose to make the Creme:

Place a large mixing bowl and your beaters or whisk in the freezer or refrigerator for about 10 minutes prior to making the whip. This helps achieve a firmer texture more quickly.

After the can of coconut milk has been chilled overnight, open it without shaking. The coconut fat will have separated from the water and risen to the top. Scoop out the solidified coconut cream into your chilled mixing bowl.

Using a hand mixer or a stand mixer with the whisk attachment, whip the coconut cream on high speed until it begins to thicken and peaks form.

While whipping, gradually add in your desired amount of powdered sugar or maple syrup and vanilla extract. Continue to whip until fully incorporated.

You can serve the vegan coconut whip immediately, or store it in the refrigerator for later use. If it becomes too hard in the refrigerator, you can re-whip it before serving.

Other optional add ins:

-chopped and toasted walnuts


-dried coconut shreds




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