The very first time that I had chia pudding, it was love at first taste. My husband and I used to frequent a place that had this amazing dessert that was a tropical chia pudding, made with coconut milk and topped with pineapple, mango, and other fresh fruit.
After falling in love with that dessert, I tried out several different chia pudding combinations to figure out a base recipe that I could build off of, and this, my friends, is the one. I started with a vanilla base because it can so easily be adapted based on your preferences. For example, you can swap out the vanilla almond milk for coconut milk, or add in a teaspoon of cacao powder for a chocolate version.
A few reasons that I love chia pudding:
- Versatility: You can swap out the milk for whatever flavor you prefer (coconut, cashew, chocolate, you name it), or you can stir in fruit compotes, etc. The possibilities are truly endless.
- Kid-friendly: My kids absolutely LOVE chia pudding (or “cheeta” as my two-year-old calls it), so that makes it a win for the whole family.
- Make ahead: You can make chia pudding ahead of time and then keep it in the fridge for up to a week to have on hand for an easy breakfast, snack, or dessert option.
- Health benefits: Last but not least, chia seeds have massive health benefits! They are a great source of antioxidants, fiber, and protein.
4
servings5
minutes2
hoursIngredients
2 cups vanilla almond milk
1 mashed banana (or 1 tsp maple syrup)
Pinch of salt
3 tablespoons chia seeds
Directions
- Mix together all ingredients except chia seeds until well combined. Taste and adjust sweetener to your liking.
- Add chia seeds and stir vigorously until well combined.
- Let sit at room temperature for 1 hour, stirring occasionally to break up clumps.
- Refrigerate for an additional hour (or longer if preferred) and serve cold.
