I'm going through a phase. Chia seeds are going in everything; they are disappearing rapidly by the bag. Chia seeds in this household are an endangered ingredient, and this Chia Seed Pudding started it all. I spent a couple of batches experimenting with the liquid/chia seed ratio, and by the time I nailed it down I was addicted. I like it best with about 1 tablespoon chia seeds for each 1/4 cup of non-dairy milk. If you want to experiment with other amounts, keep in mind that you can always ADD more liquid, but it can't really be removed once you've mixed it in. Maybe try starting with this recipe and if you prefer a more liquid composition, add more after letting it set in the fridge.
Chia seed "pudding" is lumpy, almost the texture of tapioca. During the summer heat this quick trick is going to be a lovely afternoon snack, or dessert on the patio.
Makes one individual serving.
- 2 TBS Chia Seeds
- 1/2 Cup Coconut Milk (or other non-dairy milk)
- 1/3 TSP Maple Syrup
- Splash of vanilla
- Dash of nutmeg
- Handful of sliced almonds and fresh berries (optional)
- Mix chia seeds, coconut milk, maple syrup, vanilla, and nutmeg in a small bowl and stir rapidly for about a minute.
- Allow to sit a few minutes and stir again.
- Cover with plastic wrap or another dish and put in refrigerator for at least half an hour. A full hour is recommended, and overnight works well too.
- Top with almonds and berries and enjoy!
Also goes well topped with shredded coconut, grated dark chocolate (Yum!), granola, sliced peaches, or a combination.