This recipe is dedicated to a favorite client who loves pumpkin and coconut – but doesn’t have time to fuss in the kitchen. This no-cook, simple and good-for-you recipe fits the bill. It’s full of beta-carotene, which is the antioxidant that benefits vision, immunity and overall health. The recipe works for vegetarians who avoid dairy (vegans). Most importantly, it tastes delicious.

The biggest issue with this recipe is that you need willpower to not consume it immediately. It needs an overnight in the fridge to obtain the right consistency.

PumpkinPuddingImage

Choose Organic Ingredients When Available:

  • 1/4 cup white chia seeds
  • 1 cup pumpkin puree
  • 1 1/2 cups lite coconut milk
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

You will need a large glass jar with a screw top lid.

Place all of the ingredients into the jar and tightly close it. Then shake it up until all ingredients are well combined. You can then evenly pour into 4 pudding cups. Cover and place in the fridge. Allow pudding to set overnight (or at least 4 hours).

Serves 4.

Nutrition facts per serving (175 grams): 139 calories, 7.2 grams fat, 27 milligrams sodium, 158 milligrams potassium, 21.5 grams carbohydrates, 4.8 grams dietary fiber, 191 percent daily value for vitamin A.

For weight loss secrets and healthy recipes for every meal of the day, pick up a copy of my book: Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy.