Coconut Chia Pudding

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Coconut Chia Pudding

Chia seeds come from a flowering plant in the mint family, called salvia hispanica, which is native to Mexico and Guatemala. While these black-gray seeds were a staple of Mayan and Aztec diets long ago, they only became widely popular and readily available worldwide in the last decade.

Chia seeds have a subtle flavor and when combined with a liquid, they form a sort of gel-like or pudding texture. The most popular use of the seeds is for chia pudding – a mainstay of cafés and restaurants across the globe and something you can make at home easily.

This recipe uses only four ingredients and results in a creamy and nutritious breakfast, snack or dessert.

Recipe below.

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Coconut Chia Pudding   
Preparation time 5 minutes, plus 4 hours of refrigeration time
Cook time 0 minutes 
Makes 2 servings 
Ingredients
 
240 milliliters (1 cup) coconut milk (or another liquid)
30 grams (3 tablespoons – not heaped) chia seeds  
10 grams (2 teaspoons) maple syrup 
½ teaspoon vanilla extract
Topping of choice – for example, mango puree, fresh fruit, apple compote, coconut flakes, nuts.  
 

Method
Measure ingredients.
 
Combine maple syrup, vanilla, coconut milk and chia seeds in a bowl. Mix well to avoid clumps of chia. 
 
Pour mixture into two small dessert dishes, glasses or jars.  
 
Cover and refrigerate pudding until thickened, at least 4 hours (preferably overnight). The chia seeds will absorb most of the moisture to achieve a pudding-like state.
 
When ready to serve, pour or sprinkle the top of the dishes/jars with topping of choice.
 
Store leftovers tightly wrapped in the refrigerator for up to 5 days. 
 
Published: 15 February 2022