Lately, our go-to breakfast joint has been First Watch. First Watch is a restaurant chain that is relatively new to Tucson (it was previously known as The Good Egg until the company, based in Florida, converted all of ’em in 2014-15).
What we love about it is that there’s something for everyone there. Gluten-free? No problem. Vegan? They got you. Picky eaters? Plain ol’ bacon and eggs and pancakes, comin’ right up.
They’ve even got something on the menu that is PERFECT for our nine-month-old son… and he absolutely loves it. Three words: coconut chia pudding.
We’ve been getting a cup of coconut chia pudding for the little one at the past couple of First Watch visits, and he devours it! I’ve snuck a few bites in here and there, and I’ve gotta admit: it’s freakin’ delicious. It’s delicately sweet and the perfect consistency/texture… I’ve even debated ordering a side of the pudding for myself!
So, it comes as no surprise that the first thing I thought when I woke up this morning is: “I need to recreate it!”
The trick to making the perfect coconut chia pudding is letting it sit long enough… but not too long! I went through a few different trials and tests before finally discovering which combination of liquid + time best mimicked the First Watch pudding.
But of course, feel free to adjust as needed to meet your needs and preferences.
Coconut Chia Pudding
Total Time: 5 minutes prep, 8 hours set
Servings: 2 cups
- 1/2 c. chia seeds
- 1 can (13.5 oz) coconut milk
- 2 tbsp. sweetener of choice (I used brown sugar)
- 1/2 – 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- Pinch of salt
- Combine all ingredients in a bowl and mix until fully incorporated.
- Cover bowl and let sit in the fridge overnight (max 8 hours).
- In the morning, stir and add any toppings (fresh fruit, granola, etc.) you’d like.