Recipe: Chia Seed Pudding

I finally bit the bullet and tried chia seed pudding for the first time this morning. I've been aware of chia's popularity for years now but never felt compelled enough to try the pudding until curiosity finally got the best of me.

And the experience was interesting... The almond coconut milk took on an interesting texture that I really couldn't decide whether I liked or hated. Pudding is also not the most accurate word to characterize it with because it wasn't pudding as one might expect. I topped mine with sliced strawberries and granola and cereal but the topping combinations seem endless. I'm forever a greek yogurt girl though so this fad will only last until I'm done with the current carton of almond coconut milk.

Chia Seed Pudding

Serves 1

Ingredients

½ cup almond coconut milk

1 tbsp (15 g) chia seeds

optional toppings:

fresh sliced fruit

cinnamon, sugar, honey, maple syrup, vanilla extract

granola, cereal, cashews, coconut flakes

Instructions

Combine the almond coconut milk together with the chia seeds in a bowl or glass jar and cover with plastic wrap or lid.

Stir well and refrigerate. After a few hours, stir again, then refrigerate overnight or for at least 5-6 hours.

Before serving, stir the pudding to make sure that there aren't any clumps.

Garnish with toppings of your choice.