Teeny tiny tapioca? Not quite. These pudding cups are made with chia seeds. The tiny seeds soak up liquid (in this case, a mixture of coconut and almond milk), forming a thick and slightly chewy pudding. If you’re already a fan of drinking chia, you’ll like this pudding.
Many chia pudding recipes add sweetener to the pudding mixture. I prefer to leave it out and drizzle maple syrup over the pudding, if needed, depending on the toppings I add.
Chia Pudding Recipe
1 1/4 cups almond milk (I use homemade)
1/2 cup canned coconut milk
1/2 teaspoon pure vanilla
pinch fine sea salt
1/4 cup chia seeds
Fresh fruit such as strawberries, mango, banana
Pure maple syrup
Chopped toasted almonds
Shaved dark chocolate
In a large bowl whisk together almond milk, coconut milk, vanilla and salt. Add chia seeds; whisk to combine. Let stand at room temperature for 20 minutes, whisking occasionally to distribute chia seeds. Once the chia seeds have absorbed the liquid and the mixture has thickened the chia pudding is ready to eat. The chia pudding can also be spooned into individual glasses or bowls and stored in the refrigerator for a day or two. Add desired toppings before serving.
Makes 4 servings
More chia pudding recipes:
Kefir Chia Pudding from Kingfield Kitchen
Simple Pumpkin Chia Pudding from Kingfield Kitchen
Easy Pumpkin Chia Pudding
Chia Seed Pudding from Deliciously Organic
Vanilla Chia Pudding from Martha Stewart
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