I love chia pudding because it looks impressive but couldn’t be simpler to make! Add milk to chia seeds and let time do the rest, it’s that easy. After a couple hours refrigeration the chia seeds will transform into a creamy, smooth pudding. You can then layer up into a glass and add toppings.
I like to prep the chia and the tropical layers of this pudding in the evening and then quickly layer up into a jam jar the following morning for an easy, portable breakfast.
Some people don’t like chia seeds because they get stuck in their teeth! Others don’t like the consistency. If either apply to you, just use ground chia instead. It will work in the same way, it just won’t look as pretty. Sigh!
Tropical chia pudding
- ⅓ cup chia seeds
- 1 ½ cups plant milk I used almond
- 2 tbsp maple syrup
- 1 tsp pure vanilla extract
- 2 cups chopped mango I used thawed frozen mango
- Juice 1 lime
- 2 cm ginger peeled and finely grated
- Coconut flakes unsweetened
- fresh raspberries
- Place the chia seeds, almond milk, maple syrup and vanilla extract in a bowl, mix together, cover and refrigerate until thick (allow at least 2 hours, up to overnight).
- Place the mango, lime and ginger in a high-speed blender and blend until smooth.
- Remove the chia from the fridge and stir, then layer into your serving glass (jam jars work well), cover the chia with a layer of mango, then repeat with a layer of chia, and finish with a layer of mango. Top with coconut flakes and fresh raspberries.