I’m so excited to share this skin-loving Peach and Coconut Butter Chia Pudding with you! As you know, I’m not a nutritionist, or a seasoned recipe creator, but I have friends who are! Jaclyn Irwin, Holistic Nutritionist and founder of Holistic Foodie has contributed this amazing recipe with us. Enjoy!
Good Fats and antioxidants for glowing skin
The foods you choose to eat on a daily basis can have a profound impact on the health of your skin. This peach and coconut butter chia pudding makes a delicious, easy and healthy breakfast or dessert. So let’s have a look at why these ingredients are great for your skin.
Good fats coming from both the coconut butter and the chia seeds make a great addition to your diet and your skin.
Coconut butter is the meat from the whole coconut. Coconut is a medium chain fatty acid which helps to boost your metabolism and is also fairly high in fibre. Because it’s high in fibre it can also help with your digestion.
The health of your gut and how you digest food is directly linked to the health of your skin.
It’s important to get enough fibre not only to help your digestion, but also for your skin. Chia seeds also contain a lot of the same beneficial fatty acids as coconut. Chia seeds contain omega 3 fatty acids, fibre, antioxidants and calcium. When mixed with a liquid, they gel up and make a delicious pudding like texture.
The fruit in this chia pudding is also great for your skin health as well. They are loaded with antioxidants, fibre and vitamin C.
All of those antioxidants help to speed up your skins repair system and prevent further damage while also helping fight free radicals. The vitamin C contained in whichever fruits you choose to use in this recipe are also beneficial for your skins health. Vitamin C also helps to promote collagen synthesis in the skin, making it a helpful choice to include alongside a collagen supplement.
I hope you enjoy this coconut butter chia pudding as much as I do. Here is how to make it:
Peach and Coconut Butter Chia Pudding
Time: 20 minutes
- 3 tbsp chia seeds
- ¾ cup dairy free milk (almond, coconut are good)
- 1 peach
- ¼ cup blueberries and raspberries
- For the chocolate coconut butter:
- 2 tbsp coconut butter
- 1 tbsp coconut oil
- 1 tbsp maple syrup (or other sweetener)
- 1 tbsp raw cacao powder
- Small pinch of sea salt
- Combine the chia seeds with the milk in a glass jar, stir well and refrigerate for about 15-20 minutes or overnight.
- Make the coconut butter by adding all of the ingredients into a food processor (or blender) and blend until combined and smooth.
- Take out the chia pudding, add berries and drizzle the coconut butter on top.
Use plain coconut butter instead of the chocolate version for a quicker option. Coconut butter will need to be melted slightly over low heat to be able to drizzle it over the chia pudding.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to help women end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty inspiration, she is blending her love of food and showing you how to enjoy kale and cocktails. It’s wellness without obsession and you can learn to love food again by following her on Instagram and be sure to check out all the goods at holisticfoodie.com