Chia Pudding with Four Variations

By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner


(You can see the video here.)

Chia seeds are a really interesting little seed packed with fiber, protein, and antioxidants that soaks up tons of water/milk/juice to form a gel. One of the many uses for this gel is a tasty dish people refer to as Chia Pudding. When using whole chia seeds, the finished texture is similar to tapioca. What follows is a basic vanilla recipe and four simple add-in combos. Feel free to experiment with different flavors and let us know what works (or doesn’t) in the comments!

Basic Vanilla Pudding

  • 1 cup unsweetened coconut milk*
  • 1/4 cup chia seeds
  • 1/4 tsp vanilla extract
  • 2 Tbsp maple syrup or honey
From Top Left: Matcha, Tahini Cinnamon, Raspberry Ginger, and Chocolate

From Top Left: Matcha, Tahini Cinnamon, Raspberry Ginger, and Chocolate

Instructions:

Combine all ingredients, except chia seeds, in a jar or container and stir until well combined. Add chia seeds and stir or shake to incorporate. Refrigerate overnight or for at least 5 hours. Stir well and top with fruit, nuts, nut butter, or chocolate chips if desired. (Tip: For a creamy pudding, simply combine all ingredients in a blender and pulse until smooth. Refrigerate overnight or for at least 5 hours.)

For each of the variations below, begin with the classic vanilla recipe and mix in additional ingredients as listed.

Matcha Green Pudding

  • 1/2 Tbsp Matcha powder
  • Top with fresh berries or toasted almonds if desired.

Dark Chocolate Pudding

  • 2 Tbsp Cocoa Powder
  • Top with fresh fruit and/or whipped cream if desired.

Tahini Cinnamon Pudding

  • 1 Tbsp Tahini
  • 1/2 tsp cinnamon
  • Top with fresh berries or orange slices if desired.

Mango Pudding**

  • 1/2 cup chopped mango
  • 1/2 tsp ginger powder
  • Top with coconut, banana slices, or chocolate chips if desired.

 

*You can use regular dairy milk or and unsweetened dairy alternative as well. If you use an “original” or vanilla non-dairy milk, you may want to reduce the amount of sweetener just a bit to compensate for the additional sugar in the milk.

**I created these recipes and then realized afterwards that we were out of mango! Mango has an intense fruit flavor but with a tangy kick, so I substituted frozen raspberries for the chopped mango. It turned out really well. Raspberry variation is shown in the image above.

 

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