Call me crazy, but I love chia seed pudding. I know a lot of people don’t. Usually it’s a texture thing. If you like tapioca pudding, chances are you will like chia seed pudding, but it’s not a guarantee because it’s different. Like, really different. Even after it’s sat overnight the seeds still have a tiny bit of a “crunch” to them and the seeds get stuck in your teeth and bug you, which is what bothers me the most, but something as delicious and easy as this pudding is worth it
I usually make a chocolate chia seed pudding, which is so delicious with almost any fresh fruit or even just by itself. I think it was the fresh pineapple that convinced me to try a coconut version and trust me, it’s amazing. This pudding is pretty rich, which is good with fresh fruit but if you want to make it a little lighter or just want to enjoy it on it’s own, you can try subbing coconut milk from a carton in place of the can of coconut milk, which should be about 1 1/2 cups.
I hope you’ll excuse the short post, I’m having a great day in the kitchen for the first time in a good week and a half and don’t want to waste any of the day! See you back here tomorrow for another recipe!
- 1 can light coconut milk
- 1/2 C chia seeds(I used white but any kind will work)
- 1/3 C maple syrup
- 1 tsp vanilla
- Pineapple or other fresh fruit to serve
In a bowl or jar, mix together the coconut milk, chia seeds, maple syrup and vanilla. If possible, leave on the counter for 20 minutes and stir well before covering and placing in the fridge overnight. Or leave the pudding on the counter for another 20-30 minutes, or until the seeds have thickened the pudding before serving. Stir well before serving. If the pudding has been allowed to sit long enough to become too thick, thin with a little water or a splash of non-dairy milk(coconut or almond work fine but you can use water as well). Serve topped with pineapple or other fresh fruit.