Sweet Potato Coconut Chia Breakfast Pudding

Sweet Potato Coconut Chia Breakfast Pudding

I'll admit this is not the sweetest of 'puddings' but it works well to start the day without a surge in insulin. I find the sweet potato is naturally sweet enough, especially when eaten with some fruit toppings, but there is always the option to add maple syrup or honey to taste. A small bowlful is also great as pre-workout energy fuel.
Feel free to play around with toppings once the base is made. I like it best with a handful of fresh berries, a few dried figs for sweetness combined with fibre, a sprinkle of extra coconut and some raw cacao nibs for extra deliciousness.

Sweet Potato Coconut Chia Breakfast Pudding

Makes 1 large bowl (or 2 smaller dessert bowls)

Grain-free, Gluten-free, Dairy-free, Nut-free, Refined Sugar-free

Sweet Potato Coconut Chia Breakfast Pudding

Ingredients:
4tbsp chia seeds
2tbsp unsweetened dessicated coconut
1/2 medium sweet potato, cooked and peeled
1 cup (250ml) coconut milk
1tsp vanilla extract
1tsp cinnamon
Optional: 1-2tbsp honey or maple syrup to taste

Toppings:
2 dried unsweetenend figs, roughly chopped
Fresh/ frozen raspberries (or sub blueberries, strawberries or any fruit of choice)
Unsweetened dessicated or flaked coconut
Raw cacao nibs

Instructions:
1. Blend the sweet potato, coconut milk, vanilla and cinnamon (and honey/ maple syrup, if using) until smooth. I use my Nutribullet but any blender or processor will work.
2. Stir the blended mix with the chia seeds and dessicated coconut in a bowl.
3. Cover and place bowl in the fridge for minimum 6 hours, preferably overnight, for the chia seeds to absorb the liquid and expand.
4. When ready to eat, add toppings and dig in.