Ingredients
- Chia Seeds: 1/4 cup
- Coconut Milk (full-fat): 1 cup
- Maple Syrup or Honey: 2 tablespoons
- Vanilla Extract: 1/2 teaspoon
- Shredded Coconut (unsweetened): 1 tablespoon (optional)
- Fresh Berries (strawberries, blueberries, raspberries): 1/2 cup (for topping)
- Almond Slivers: 1 tablespoon (for topping)
- Pinch of Salt
Instructions
- Step 1: In a medium-sized bowl or jar, combine the chia seeds, coconut milk, maple syrup (or honey), vanilla extract, and a pinch of salt.
- Step 2: Stir well to ensure all the chia seeds are submerged in the coconut milk. Make sure there are no clumps of chia seeds sticking to the bottom or sides of the bowl.
- Step 3: Cover the bowl or jar tightly with a lid or plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and create a pudding-like consistency.
- Step 4: Before serving, stir the chia pudding well. If it's too thick, add a tablespoon or two of coconut milk until it reaches your desired consistency.
- Step 5: Top with shredded coconut, fresh berries, and almond slivers (or any other toppings of your choice) before serving. Enjoy!
Notes
- Store leftover chia pudding in an airtight container in the refrigerator for up to 5 days.
- This pudding is best served cold; avoid reheating as it can affect the texture.
- For an extra layer of flavor, try swirling in a spoonful of your favorite nut butter before adding the toppings.
- Chef's Tip: To prevent clumping, whisk the chia seeds thoroughly into the coconut milk initially, and give it another stir after about 15 minutes before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American