Chia Pudding

Name: Chia Pudding
Ingredients: 1 cup coconut milk (whole fat, from the can); 1 cup fruit of your choice (I usually use either strawberries, bananas, or blackberries); 1 tablespoon maple syrup, plus more as desired; 1 pinch either cinnamon, vanilla powder, or cocoa powder; 4 tablespoons chia seeds, plus more as desired; 1 handful shredded coconut, for garnish (optional); 1 handful chopped mint or basil, for garnish (optional); 1 handful chopped nuts, for garnish (optional)

8 ingredients

5 steps

Ingredients

1 cup coconut milk (whole fat, from the can)
1 cup fruit of your choice (I usually use either strawberries, bananas, or blackberries)
1 tablespoon maple syrup, plus more as desired
1 pinch either cinnamon, vanilla powder, or cocoa powder
4 tablespoons chia seeds, plus more as desired
1 handful shredded coconut, for garnish (optional)
1 handful chopped mint or basil, for garnish (optional)
1 handful chopped nuts, for garnish (optional)

Directions

1

In a blender, combine the coconut milk, fruit, 1 tablespoon maple syrup, and spices on low 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.)
2

Pour your blended milk mixture into a jar that has a lid-mason and old pickle jars both work well.
3

Stir the chia seeds into the jar. Using a knife works well-it makes the process less messy and you can easily scrape every last bit of chia back into the jar. If you prefer a thicker pudding, add another tablespoon of chia seeds.
4

Cover and let thicken in fridge for a few hours. Overnight is best. It will have a pudding-like texture when it is done.
5

Once the pudding has set, remove it from the refrigerator. If desired, garnish it with a handful of shredded coconut, mint or basil, and nuts. Serve cold.