DifficultyBeginner

It is a short season, at least it is here in the PNW (the pomegranates in North America are primarily grown in California). So when pomegranate season comes, I try to make the best use of it. Besides tasting absolutely wonderful in both savoury and sweet dishes, pomegranate are nutritional powerhouses. Pomegranates are filled with vitamins, phytochemicals and countless health benefits. One of them is their ability to increase the presence of Akkermansia in your gut. Akkermansia is an essential gut bacteria that is associated not only with optimal gut health, but better health in general. Chia pudding is one of my favourite make ahead breakfasts. It is quick to make, filled with protein, essential fatty acids and dietary fibre and it’s a great way to incorporate seasonal fruits, in this case mandarin/clemetine oranges and pomegranates. Removing the arils (fruit part) of the pomegranate is what takes time in this recipe, but it is so worth it. I have tried various methods of removing the arils, all touted as the “best” method. I have not found these methods to be any quicker or less messy than simply cutting the pomegranate in half cross wise and removing them by hand. If you have a better method, please send me an email and let me know! I have seen packages of pomegranate arils in the supermarket. This is definitely an easier method than removing them by hand, and if that is what works for you, please buy them that way. Fresher is always better in terms of vitamin, mineral and nutrient retention so if you can, remove the arils yourself from fresh pomegranates.

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Yields3 Servings
Prep Time20 mins
 ½ cup coconut milk (canned/tinned coconut milk)
 ½ cup unsweetened plant milk of your choice
 zest from one clementine/mandarin orange
 ½ cup freshly squeezed mandarin/clementine orange juice
 2 tbsp date syrup, maple syrup, raw honey or healthier liquid sweetner of choice
 ½ tsp vanilla extract
 1 pinch sea salt
 ½ cup chia seeds
 ½ cup pomegranate arils
1

Stir canned coconut milk before measuring to ensure the coconut cream and coconut water are well mixed as the cream and water separate in the can. Add coconut milk, milk, zest, orange juice, sweetner and vanilla to a medium bowl, whisk until smooth.

2

Whisk in the chia seeds. Add the pomegranate arils to the pudding and stir once, or just allow the pomegranate to settle on the top of the pudding. If you stir too much they will bleed, and colour the chia pudding pinkish red. This is fine but it looks even prettier if you have distinct red pops of pomegranate embedded through the pudding. Store in a sealed container the refrigerator for up to 4 days.

Ingredients

 ½ cup coconut milk (canned/tinned coconut milk)
 ½ cup unsweetened plant milk of your choice
 zest from one clementine/mandarin orange
 ½ cup freshly squeezed mandarin/clementine orange juice
 2 tbsp date syrup, maple syrup, raw honey or healthier liquid sweetner of choice
 ½ tsp vanilla extract
 1 pinch sea salt
 ½ cup chia seeds
 ½ cup pomegranate arils

Directions

1

Stir canned coconut milk before measuring to ensure the coconut cream and coconut water are well mixed as the cream and water separate in the can. Add coconut milk, milk, zest, orange juice, sweetner and vanilla to a medium bowl, whisk until smooth.

2

Whisk in the chia seeds. Add the pomegranate arils to the pudding and stir once, or just allow the pomegranate to settle on the top of the pudding. If you stir too much they will bleed, and colour the chia pudding pinkish red. This is fine but it looks even prettier if you have distinct red pops of pomegranate embedded through the pudding. Store in a sealed container the refrigerator for up to 4 days.

Pomegranate & Mandarin Orange Chia Pudding (Paleo Vegan)