Orange Creamsicle Chia Pudding

Recipes / Orange Creamsicle Chia Pudding

Orange Creamsicle Chia Pudding

  • Ready in: 60 min.
  • Serves: 4

Ingredients:

1 can (400 mL) light coconut milk
2 navel oranges
¼ cup (50 mL) PC Organics Black Chia Seed
1 tbsp (15 mL) honey
¼ tsp (1 mL) PC Black Label Madagascar Bourbon Pure Vanilla Extract

Nutritional Information

Calories 130 cal
Fat 6 g
Sodium 0 mg
Carbohydrate 16 g
Fibre 6 g
Protein 3 g
Very high in fibre

Instructions:

  1. Pour coconut milk into a medium bowl; whisk well to combine. Measure 1 cup (250 mL) of the coconut milk into a measuring cup; set aside. Reserve remaining coconut milk for another use.
  2. Segment one orange; cut each segment into thirds and set aside in small bowl.
  3. Grate rind off the second orange using a fine-holed grater then squeeze juice from orange; place both in large bowl. Stir in 1 cup (250 mL) coconut milk, chia, honey and vanilla until well combined. Cover and refrigerate about 1 to 2 hours or until chia has absorbed all of the liquid. Divide pudding among four small serving bowls; top with sliced orange segments. Serve immediately.

Chef's Tips

To segment an orange, use a sharp knife to slice off top and bottom of orange. Using even downward strokes, slice the peel and pith away from the flesh; discard. Cut between the membranes to segment orange into thin wedges. Place in bowl along with any juices.

Recipes / Orange Creamsicle Chia Pudding

Orange Creamsicle Chia Pudding

  • Ready in: 60 min.
  • Serves: 4

Ingredients:

1 can (400 mL) light coconut milk
2 navel oranges
¼ cup (50 mL) PC Organics Black Chia Seed
1 tbsp (15 mL) honey
¼ tsp (1 mL) PC Black Label Madagascar Bourbon Pure Vanilla Extract

Nutritional Information

Per serving
210 Calories
fat 14 g
Omega-3 polyunsaturated fats 0.5 g
Sodium 390 mg
Carbohydrate 8 g
Fibre 3 g
Sugars 4 g
Protein 12 g
Excellent Source of Vitamin A
Source of vitamin E
Excellent source of folate

Instructions:

  1. Pour coconut milk into a medium bowl; whisk well to combine. Measure 1 cup (250 mL) of the coconut milk into a measuring cup; set aside. Reserve remaining coconut milk for another use.
  2. Segment one orange; cut each segment into thirds and set aside in small bowl.
  3. Grate rind off the second orange using a fine-holed grater then squeeze juice from orange; place both in large bowl. Stir in 1 cup (250 mL) coconut milk, chia, honey and vanilla until well combined. Cover and refrigerate about 1 to 2 hours or until chia has absorbed all of the liquid. Divide pudding among four small serving bowls; top with sliced orange segments. Serve immediately.

Chef's Tips

To segment an orange, use a sharp knife to slice off top and bottom of orange. Using even downward strokes, slice the peel and pith away from the flesh; discard. Cut between the membranes to segment orange into thin wedges. Place in bowl along with any juices.