Coconut Cloud Chia Pudding: Erewhon Inspired
May Erewhon prices never find me
This week is all about Erewhon-inspired meals. I made two of Erewhon’s famous smoothies into chia puddings for breakfast. The coconut cloud chia pudding is my favorite, but the Strawberry Glazed Chia Pudding is also great.
The original Erewhon Cloud Smoothie uses Malk almond milk, Zuma Valley coconut cream, avocado, almond butter, banana, blue majik, pineapple, vanilla collagen, and vanilla stevia. I kept most of the smoothie’s ingredients but left out the stevia, pineapple, and banana. Pineapple didn’t feel right in this chia pudding, and I did not have a banana. Plus, I'm not a fan of stevia, so I swapped it for blue agave. You can use any sweetener you like for this recipe.
Now this chia pudding does not cost $20 per serving like the Erewhon smoothie. No smoothie or pudding should cost that much, and “healthy” foods should not be marketed as a luxury, but I digress. My version includes Malk almond milk, avocado, almond butter, blue Majik powder, collagen powder, and blue agave.
Malk Almond Milk: Erewhon uses the brand Malk, and so do I. It’s clean and tastes the best to me, but you can use any almond milk brand of your choice.
Coconut Cream: I use So Delicious Cocowhip because it’s easy to find and adds a nice creaminess and sweetness. It has a few extra ingredients compared to the Zuma Valley coconut cream that Erewhon uses, but a tablespoon of this won’t hurt.
Blue Majik: This spirulina powder makes the pudding blue. It’s packed with protein, but really, it’s mostly for the color—let’s not pretend it’s life-changing. Use it sparingly!
Sweetener: You can use any sweetener of your choice, like honey, maple syrup, or stevia, and it won’t change the flavor profile much.
Ingredients:
2 cups Malk almond milk
½ cup chia seeds
1 avocado
2 Tbsp blue agave syrup
2 Tbsp almond butter
2 scoops collagen powder
2 tsp blue Majik powder
1 cup coconut whipped cream
Recipe:
Blend it up: In a blender, mix the almond milk, avocado, agave, almond butter, collagen powder, and blue majik until smooth.
Mix in chia seeds: Pour the blended mixture into a bowl and stir in the chia seeds. Let it sit for 10-15 minutes, stirring occasionally so it doesn’t clump.
Let it chill: Cover and refrigerate overnight (or at least 4 hours) until it thickens into a pudding.
Top it off: Before serving, mix a little blue Majik powder around the cup and add coconut whipped cream for that Erewhon Coconut Cloud effect. Add the chia pudding, then top with more coconut whipped cream!
This chia pudding is what I imagine the Erewhon Coconut Cloud Smoothie would taste like if it were in chia pudding form—without costing $20 a serving. It’s creamy, nutty, and just the right amount of sweet. If you love Erewhon smoothies or have always wanted to try a chia pudding version but don’t love the price, this Coconut Cloud Chia Pudding is for you!
Let me know if you try it!