Chia Seed Pudding
If you’re a health nut, you cannot have missed the chia seed pudding trend! And I think this dessert deserves all the attention it’s been getting.
It’s easy to make, full of goodness and a crowd pleaser. The only drawback is that you have to prepare it a few hours in advance. I often make this when I invite people around for drinks and nibbles. They are always impressed by it and pleasantly surprised. It’s not too heavy after a big meal and goes down a treat…
The chia seed base is always the same. Just pick your fruit for the other layer. My favourite flavour is mango, either by itself or mixed with coconut. I use frozen red berries (that I defrost first) when I don’t have other fresh fruit available.
Feel free to experiment: cherry and raw cocoa powder, peach and orange…the possibilities are endless!
Ingredients (for 3-4 servings):
1 cup coconut milk
3 tbsp chia seeds
2-3 cups of fruit (mango, red berries, etc.)
Optional: stevia or rice malt syrup (or maple syrup or dates if you don’t mind fructose)
Optional: desicated coconut, almond flakes, cocoa powder, fruit, etc. to sprinkle on top of the pudding.
Mix the milk and chia seeds together in a bowl (if you have a sweet tooth, you can add a little bit of stevia in the mix too) and place it in the fridge for at least an hour or two.
In the meantime, blend the fruit – and add your sweetener of choice if desired.
Leave the coulis in the fridge as well.
Once the chia seed mix is of a jelly-like texture, place a spoonful or two in a glass or cup, add a layer of coulis on top then another layer of chia seeds and keep alternating layers until you run out of ingredients.
Place the dishes back in the fridge until it’s time to serve the pudding. Decorate with coconut flakes, nuts, etc. if you wish.