Chia pudding used to slightly scare me because the look of it reminds me of fish eggs. But after attempting to make chia pudding a few weeks ago (you might have seen on Instagram) I was sold and it’s now one of my favourite breakfasts!
Chia seeds have a ridiculous amount of fibre, high in protein and if not using cow’s milk it is a vegan snack/breakfast. After trying some recipes and experiments I have found coconut milk is the best for flavour and texture.
1/3 cup chia seeds. The GreatValue Walmart brand is the cheapest I can find.
1 400 mL (13.5 oz) can of coconut milk.
Sweetener to taste also depends on the topping. I used 1/2 tablespoon of honey.
Toppings. I have used macerated peaches, blueberries, strawberries & raspberries. Toasted coconut is always a good choice as well. I also added granola.
Mix coconut milk with the seeds until all of the seeds have been soaked. Then let sit. I usually make this after dinner then it’s a great thick texture when I wake up in the morning. So over 12 hours. But it also seems to work after sitting in the fridge for about 4-5 hours. Add toppings and enjoy!
Mixed berries, topped with granola and toasted coconut.
Have you ever had chia pudding? What’s your favourite flavour?