Creamy coconut milk combined with omega rich chia seeds, makes this a healthy breakfast, snack or dessert, and made with less than 10 ingredients!
HOW TO MAKE CHIA PUDDING:
You will need:
- Chia seeds
- Coconut milk (or plant milk of your choice).
- Coconut chips
- Maple syrup or Agave
- Vanilla extract
- Raspberries. (Fresh or frozen)
- Pomegranate seeds
Start by preparing the chia pudding by mixing the chia seeds, coconut milk, maple syrup / agave and vanilla extract together in a bowl. Let the mixture sit for at least 30 minutes, mix every now and then to avoid big clumps of chia seeds.
While the chia puddings sits, puree your raspberries in a small blender cup or food processor. Reserving a few for that pretty garnish.
Once the chia has thickened, split the chia pudding between small glasses or jars and top with the raspberry puree, coconut chips, raspberries and pomegranate seeds for that little POP of tartness, which goes perfectly with the creamy coconut.
TIPS FOR MAKING THE PERFECT CHIA PUDDING EACH TIME:
- Make sure to use good-quality coconut milk (or a different plant milk of your choice – the creamier the better) for really nice and creamy chia pudding.
- Mix the chia pudding for a good 2-3 minutes with a fork or whisk to make sure the mixture doesn’t get clumpy, and stir occasionally to prevent the seeds clumping.
- Let the chia pudding sit for at least 30 minutes so it has time to properly ‘gel’ into a pudding. Overnight is best as the flavours have time to properly develop.
- If you do let the chia pudding sit in the fridge overnight and it becomes a bit thick, just add a bit more coconut milk and mix it again.
- Use ripe raspberries for the puree. If they are a bit tart, you may want to add a tablespoon of maple syrup or a sweetener to the pureé
WHAT DOES CHIA PUDDING TASTE LIKE?
Chia pudding has a similar texture to tapioca pudding, with a creamy texture. Chia seeds themselves are pretty neutral tasting, this makes them a great choice to add to puddings, cereals, muesli or in baking, for that added boost of omegas without altering the taste. So they will take on the flavour of whatever you mix them with.
For this recipe, the chia pudding tastes like creamy coconut, paired with the tart Raspberry puree gives this recipe that vibrant fruity tang and the ‘pop’ from the pomegranate that compliments the richness and creaminess of the coconut chia pudding perfectly.
