This is my basic recipe for chia pudding. I typically use coconut milk for chia puddings – I like its taste and color – but feel free to substitute with any other plant-based milk like soy or almond milk. The color may vary slightly. Smoothies and fruit juices taste great as well, when used instead of milk. I use 5 tablespoons of liquid for every tablespoon of chia seeds as a basic ratio for chia pudding.
This is my basic recipe for chia pudding. I typically use coconut milk for chia puddings - I like its taste and color - but feel free to substitute with any other plant-based milk like soy or almond milk. The color may vary slightly. Smoothies and fruit juices taste great as well, when used instead of milk. I use 5 tablespoons of liquid for every tablespoon of chia seeds as a basic ratio for chia pudding.
Ingredients
- 2 tablespoons chia seeds
- 10 tablespoons (150 ml or 2/3 cups) coconut milk, regular or light
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple syrup or other sweetener, optional
- Topping:
- Toasted coconut chips
- Blood orange slices
Instructions
- Whisk coconut milk, chia seeds, vanilla, and sweetener (if using) together in a jar or bowl. Let sit for 5 minutes and then whisk again to prevent clumping.
- Let sit at room temperature for 30 minutes or put in the fridge for up to 2 days.
- Add your desired toppings like toasted coconut chips and blood orange slices. Enjoy!
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