I love cherries. In fact I love all berries, but cherries are just delicious.
It’s because of Whole30 that this recipe was created.
But a bit background history first.
I have noticed that Whole30‘s seem to be all the rage. To be honest it’s not a bad thing. I think it’s fantastic that more and more people are taking the 30 day challenge that Melissa & Dallas Hartwig created.
Liz Wolfe of Real Food Liz (Formally Cave Girl Eats), describes the Whole30 program the best in her “Good Nutrition in 100 words” principle.
The last few times I have done a Whole30 I have really enjoyed exploring more in the kitchen. I’ve discovered delicious recipes from cookbooks like the 21 Day Sugar Detox, Against All Grain and Food for Humans. I haven’t found a bad recipe yet. And now I have a whole heap of new recipes to add to the meal plan list. Yay!
It was while I was experimenting in the kitchen that I created this Cherry Chia Pudding.
It all came about because I had some left over canned coconut milk. I dislike being wasteful, and while I didn’t have much coconut milk left, I pondered on what I could make with it. Then I thought “what about a pudding”? So that’s how this recipe was created.
- ½ cup canned coconut milk
- ¼ cup cherries (approx 8 fresh or frozen)
- 1 tablesoon chia seeds
- Using a hand (immersion) blender, blend the coconut milk and cherries until smooth.
- Add chia seeds, and blend a few times until mixed
- Place in fridge and allow to set for 3 hours or overnight.
I haven’t tested this recipe with coconut milk or almond milk from a carton, but will keep you posted when I do.
If you find the flavour too intense pour it over a fruit salad.