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Coconut Breakfast Pudding

Winter finally came in Texas this week and all of DFW shut down. That’s what happens when we get snow or ice here. Because it happens so rarely, we’re not equipped to maintain the roads properly and people really don’t know how to drive in anything. So we’ve been home for two days (nice of the storm to come at the end of a weekend so we got a really long one!) snuggled in and eating lots of warm and comforting foods.


Coconut Breakfast Pudding | a kitchen cafe


I whipped this up for breakfast this morning and it was awesome. I wish we had berries to top it because they’d go so well with it. This is like a cereal pudding and it’s rich, filling and so tasty. Best served warm and with fruit, but it was delicious on it’s own. I think some granola on top with those berries would be really delicious! This pudding is Paleo, gluten free and dairy free!


Coconut Breakfast Pudding | a kitchen cafe


Cook time: 10 minutes

Servings: 4-6



3/4 cup shredded, unsweetened coconut

2/3 cup almond flour

1/4 tsp vanilla

1/4 cup + 2 tbsp coconut sugar

1 can coconut milk

1/2 cup water

1/4 cup chia seeds


-In a saucepan over medium heat, lightly toast coconut and almond flour until aromatic and lightly browned. Watch this carefully- the coconut can burn really easily.

-Stir in the rest of the ingredients, except chia seeds, and bring to a boil.

-Remove from heat and stir in chia seeds. Allow to cool slightly before serving.

-Top with fresh berries, nuts or granola.

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