Simple, practical, and full of everyday flavour, Golden Milk Chia Pudding with Orange & Ginger is a vegan, vegetarian Gluten-free, Vegan breakfast made with can coconut milk, turmeric, and ground ginger in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: Gluten-free, Vegan
Ingredients
- 1 can coconut milk (or 1 1/3 cup non dairy milk of choice)
- 3/4 to 1 tsp turmeric
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon (or cardamom or other spices)
- a good dash of black pepper
- 1 tbsp orange preserves (or zest of half a small orange)
- 2 tbsp maple syrup (or more to taste)
- 1/4 cup + 2 tbsp chia seeds
Method
- Heat 1 cup of the coconut milk, turmeric, ginger, cinnamon, pepper over medium heat until just boiling. Take off heat.
- Add rest of the coconut milk, orange preserves, maple syrup and chia seeds and mix vigorously. Taste and adjust sweet, flavor if needed. Let it sit to cool completely for 10 to 15 minutes.
- Whisk the mixture vigorously again. The chia seeds should have expanded a bit and should distribute well. You can directly serve at this point or pour into serving containers and chill for more hydrated chia seeds and thicker pudding. Garnish with whipped coconut cream and candied ginger and serve.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
