Have you tried this before? (Chia seed pudding – Not the packing, remodeling, and moving at 30+ weeks pregnant – I don’t recommend that for sane people.) If you’re a pudding person, believe in powers of the mighty chia seed, or want a science experiment of making a seed turn to jello – check out how easy this is. I like the taste and texture, and the polka dots, and the Omega 3’s for my preg brain.
I’ve tested this with several types of milk, and in many different ratios of liquid to chia seed. The healthy fat content in the light coconut milk works best, imparts the best flavor on the plain chia seeds, and keeps a creamy, jello-y texture for the longest period of time in the frig. This pudding is a breakfast, snack, or dessert kind of thing.
Packing up the computer now!…
Coconut Chia Pudding
- 1 – 13.5 oz. can light coconut milk (unsweetened, with as few added ingredients is best)
- 1/3 cup raw chia seeds
- 1/3 cup plain yogurt (I’m into the White Mountain Whole Milk Bulgarian yogurt lately)
- sweetener of choice (a teaspoon or two of honey or maple syrup works well)
Place all ingredients into a medium size bowl, whisk well, the seeds like to form packs. Cover and refrigerate overnight. To serve, stir pudding to break up any pods of chia seeds, and top with whatever you fancy! Lasts several days in the frig.