If you saw my article in Denver Life Magazine and haven't tried making it at home, this is your reminder. My chia seed pudding recipe is easy to make. It can even be thrown together and put in the fridge overnight for a quick, on the go breakfast. The best part is that its completely vegetarian (vegan swap the honey for agave) and customized to your taste with different fruit options.
Benefits of chia seeds:
They are nutrient rich with protein, omega-3 fatty acids, fiber, iron and calcium. Chia seeds are rich in antioxidants too.
Chia Seed Pudding Recipe in Denver Life Magazine
INGREDIENTS: 1 can coconut cream, unsweetened 1/4 c. coconut milk 1 Tbsp. raw honey 1 tsp. vanilla extract 1/4 tsp. salt 1/2 c. shredded, toasted coconut 1/4 c. chia seeds 1/4 c. blueberries 1/3 c. strawberries 1/3 c. raspberries
DIRECTIONS: In a glass bowl whisk together the coconut cream, coconut milk, honey, vanilla, and salt. Add the toasted coconut and chia seeds into the liquid mixture. Store in the refrigerator for at least an hour for the chia seeds to soak in the mixture.
ASSEMBLY: Place the blueberries on the bottom of a glass dish, then scoop 2 spoonfuls (or desired amount) of the chia seed pudding on top of the blueberries. Place a layer of strawberries on top of the chia pudding and scoop 2 spoonfuls of the chia seed pudding on top. Garnish with raspberries and serve chilled.
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TIPS:
Thicken the pudding by adding more chia seeds.
To thin it out, add more coconut milk.
Add cacao or cocoa powder for a chocolate dessert twist.
Chia seed pudding garnishes:
Fruits like cherries, mangoes, dates, raspberries, acai, and more.
Garnish with cinnamon, mint, or granola.
Add nuts like macadamia, almonds, or peanuts for more fat, fiber, and protein.
Dessert Chia Seed Pudding:
Add dark chocolate chunks/chips, PB2, peanut butter drizzles, blueberries, or bananas.
For an elevated dessert add cinnamon, honey and bananas, then brulee the top.
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