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Ingredients:
2 cups coconut milk
½ cup chia seeds
½ tsp vanilla extract
¼ cup maple syrup or sweetener and amount of choice
¼ tsp cinnamon optional
Instructions: For blended/smooth version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For whole chia seed version: Blend all ingredients except chia seeds in a blender until smooth, including any added flavors, fruits, or chocolate. Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel.
Shake or whisk a few times within the first hour to help it gel evenly. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.
Mix up the Flavor
I prefer basic vanilla chia seed pudding, but I’ve always been a vanilla ice cream person too. If vanilla isn’t your thing, here are some great flavor options you can try:
Chocolate: Add ¼ cup cocoa powder to the blended version of this recipe and/or add chocolate flavored stevia.
Strawberry: Add ½ cup fresh strawberries to the blended recipe. Or, try blending fresh strawberries into a juice and use as part of the liquid in the whole chia seed recipe.
Chai: Add 1 teaspoon ground cinnamon and a pinch of cardamon and cloves for a chai flavor.
PB&J: Add 3 Tablespoons each of natural peanut or almond butter and jelly or jam of choice. Blend into recipe if using blended version. For whole chia seed variation, blend the peanut butter and jelly into the milk before mixing in the seeds.
Pecan Pie: Add ½ teaspoon of ground cinnamon to the base recipe and an optional ½ teaspoon of almond extract. Mix ½ cup of chopped toasted pecans into the finished pudding.
Matcha: Add 1 Tablespoon matcha green tea powder to the mix for a naturally bright green chia pudding (great idea for St. Patrick’s Day!).
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