Chia Pudding
(Overnight) Chia Pudding Chia pudding is essentially chia seeds “bloomed” in a liquid overnight to become gelatinous. My preference is to use almond milk or coconut milk, but you are welcome to experiment with other nut milks, too. The ratio you want is: 3 Tbsp. chia seeds to 1 cup of liquid
Servings
2servings
Servings
2servings
Ingredients
  • 1can coconut milk(Use full fat, unsweetened. Trader Joe’s brand does NOT work well. Or 1 1/2 cups of almond milk.)
  • 4Tbsp. chia seeds
  • 1Tbsp. maple syrup(optional)
Instructions
  1. Combine coconut milk, chia seeds, and maple in a jar, and shake VERY well. You may have to stir some of the seeds from the corners of the far to really get them floating in the liquid. If you are using coconut milk, I usually pour the contents of the can into a blender and blend well before combining with the chia seeds, since coconut milk separates in the jar. This will allow for a smoother pudding.
  2. Refrigerate for 3-4 hours or overnight. I usually check the pudding after about half an hour and really shake it/stir it again to make sure the chia is being equally distributed in the liquid. If, after a couple of hours, it’s too liquidy, add more chia seeds and stir really well again.
  3. You can eat the chia pudding alone as a dessert or snack, or you can combine it with a smoothie in a bowl, and top it with berries and seeds.
  4. *Recipe is most reliable with coconut milk (not Trader Joe’s brand), but can also be made with smoothies and/or almond milk with some trial and effort!
Recipe Notes

*Do not use Trader Joe’s coconut milk. We have tested it 20 times and it doesn’t work. Thai Kitchen works great.

In addition to being a FANTASTIC cleansing agent, chia seeds are packed with healthy fats & omega 3’s. They are high in antioxidants and iron, and contain significant protein. Ounce for ounce, chia has five times the calcium of cow’s milk! Chia also helps you feel full and satiated, and when “bloomed” has a lower calorie content per ounce.