When I invite friends for dinner and they ask me what they can bring, I always ask for dessert. I would rather make the main course. Every so often though, I am intrigued by a simple dessert that fits the bill. Chia pudding is one of these recipes. I keep chia seeds in the house and savour their health benefits — and they can be added to breads, smoothies, granola. But this dessert was special. It goes together like a smoothie, and when you add the chia seeds, and let sit a few hours, they gel up and create a tapioca-type consistency. Chia Pudding has 4 basic ingredients. The rest is garnish and you choose the topping. Chia seeds are high in protein, fibre, and calcium. First you need a cup of coconut milk. Make sure you mix the contents of the can to get the solids with the liquid. Add a cup of your favourite puréed fruit. I used frozen blueberries this time but have tried this recipe with mangos also. A tablespoon of maple syrup, or honey, adjusted to your personal sweetness level and a sprinkle of cinnamon and/or vanilla. Add the sweetener to the mixture — blend in 4 tablespoons of chia seeds, mix well and put the concoction in the fridge for a few hours or overnight. The consistency of the pudding when it is ready is nothing short of miraculous. I garnished with a sprig of mint and coconut chips. So easy and tastes so good.I have also made this pudding with almond milk instead of coconut milk, mangos instead of blueberries. but blueberry/coconut milk is my favourite….so far. Try a combination and tell me how you like it!
- 1 cup coconut milk
- 1 cup fruit of your choice (berries, banana, mango), puréed
- 1 tablespoon maple syrup, plus more if desired
- 1 pinch either cinnamon, vanilla powder, or cocoa powder
- 4 tablespoons chia seeds
- 1 handful shredded coconut, for garnish (optional)
- 1 handful chopped mint or basil, for garnish (optional)
- Combine the coconut milk, fruit, 1 tablespoon maple syrup, and spices on low in a blender or food processor until smooth, about 1 minute. Taste, then add more maple syrup if you prefer a sweeter taste. (Sweeter fruits like bananas will require less syrup.)
- Pour your blended milk mixture into a bowl with a cover or jar that has a lid—mason jars work well.
- Stir in the chia seeds. Scrape every last bit of of the seeds into the mixture. If you prefer a thicker pudding, add another tablespoon of chia seeds.
- Cover and let thicken in fridge for a few hours. Overnight is best. It will have a pudding-like texture when it is done.
- Once the pudding has set, remove it from the refrigerator. If desired, garnish it with a handful of shredded coconut, mint or basil. Serve cold.