I’ve tried a few recipes for the trend, chia seed pudding and most call for leaving whole chia seeds mixed into the pudding. Birdseed, may I say? What’s special about this Chia Seed Pudding recipe is that it’s silky smooth and creamy!
In this Chia Seed Pudding recipe, I blend coconut milk and unsweetened coconut flakes for a natural burst of coconut flavor. With a generous amount of pure vanilla extract, the tiny black specks left in your pudding after pureeing look and taste like vanilla bean instead of chia seeds!
This pudding is packed with omega-3 fatty acids, antioxidants, protein and fiber without the nasty health food taste! Sweetened with rich amber maple syrup and lightly sweet granola – for dessert or breakfast, you’re in for a bowl of yum.
Makes: 2 portions
Prep time: 2 hours and 10 minutes (includes 2 hours of refrigeration)
Cook time: 0 minutes
Total time: 2 hours and 10 minutes
The Ingredients
1 cup coconut milk
¼ cup black chia seeds
1 ½ teaspoons pure vanilla extract
2 tablespoons pure maple syrup
2 tablespoons unsweetened coconut flakes
1/3 cup granola of choice (I like Quaker Oats’ honey granola or any granola with coconut and/or chocolate in it!)
The Steps
Note: I like my pudding smooth. Most recipes just mix the seeds into the base, so if you prefer a chunky pudding, don’t use a blender!
In a blender, purée chia seeds, coconut milk, vanilla, maple syrup, and coconut flakes until smooth – about 2 minutes. Add a bit more coconut milk to loosen, if needed.
Refrigerate for at least 2 hours, until pudding sets and is creamy in consistency.
Scoop into a glass or bowl and generously top with crunchy granola. Perfect for a healthy breakfast but satisfyingly sweet enough to enjoy for dessert, too!
Tip: saves in the fridge for up to 5 days!
The Steps with Pictures
Note: I like my pudding smooth; I don’t like to chomp on whole seeds! Most recipes just mix the seeds into the base, so if you prefer a chunky pudding, don’t use a blender!
In a blender, purée chia seeds, coconut milk, vanilla, maple syrup, and coconut flakes until smooth – about 2 minutes. Add a bit more coconut milk to loosen, if needed.
Refrigerate for at least 2 hours, until pudding sets and is creamy in consistency.
Scoop into a glass or bowl and generously top with crunchy granola. Perfect for a healthy breakfast but satisfyingly sweet enough to enjoy for dessert, too!
Tip: saves in the fridge for up to 5 days!
