Chia fruit pudding

Chia seeds are such the rage right now!  I had been silently resisting the temptation to jump on the chia seed party train until I was fully convinced that they were really worth the hype…I didn’t need another trendy food item taking up space in my pantry, afterall!  Well, a few days ago after doing more research on their health benefits (omega 3 fatty acids for mitochondrial renewal, antioxidants to get rid of cancerous free radicals, seed protein with low acidity and high calcium to help build strong, long, and lean muscles and keep my large bones strong, and fiber to keep me GOING!), I finally broke down and bought a big bag from the bulk foods section of my regular grocery store.

Coincidentally, right after I purchased my seeds, I saw a recipe on Pinterest for coconut mango chia seed pudding.  You probably already know how much I love coconut and mango, so I figured this was a pretty safe place to start.  Boy, oh boy, was I right!  I whipped a modified version of this pudding together in about 3 minutes that same afternoon and in the fridge in went.  A short time later, I had to give it a try.  I must say, I liked it.  No, I did not love it–it seemed a bit boring and thin.  Feeling a little miffed and dissatisfied, I went back and read the recipe again.  I had completely forgotten that it suggested waiting overnight (or at least 5 hours) before eating.  Sooooo I stuck it back in the fridge and waited.  WOW, what a difference a few hours made!  My creation had taken on a whole new consistency and honestly, it had a lot more flavor!  I was sooo elated, I ate nearly the whole bowl!!  Since then (which was only about a week ago) I have made it a few more times, trying different fruits and adding some vanilla beans–testing it out to see how versatile it is.  I am happy to report that so far, I have loved everything I made!  Even my hubby–who isn’t crazy about these sorts of dishes– digs on this one!  He had a small bowl with blueberries at lunch today and told me “It is sooo good, it tastes a lot like tapioca”!  When I eat the seeds, I am actually reminded more of poppy seeds because of their size and texture.  Next time I make it, I might try adding some chopped pecans or walnuts to the pudding to make it a great option for breakfast.  Oh, and how about lemon or lime zest?!?  If you want to doll it up a bit more for dessert, try adding some small dark chocolate chips and/or some coconut (toasted coconut?)–I bet it would be fantastic!!  Anyway, I am pretty sure you will almost always find a bowl of this yummy pudding sitting in my fridge just waiting for a hungry tummy to call home!  Bon Appetit!

Chia Pudding

Servings:  4-5

1 c vanilla almond milk (I like Silk’s)

1 c vanilla coconut milk (ditto)

4 T chia seeds

1 c cubed fresh champagne mango (or blueberries, raspberries, peaches, strawberries, blackberries)

dash of sweetener (optional–I don’t do this, but if you like it sweeter add some agave, honey or stevia)

Mix all of the ingredients in a bowl and refrigerate for a minimum of 5 hours.  It will thicken up nicely if left overnight!


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