If you follow me on Instagram, you know I'm a huge fan of coconut chia pudding. I’ve shared this recipe on the ‘gram before, but today I wanted to share my go-to chia pudding and chia jam recipe here so you know where to find it!
My go-to for meal prep!
This recipe is my go-to because it’s so quick! Chia pudding is the perfect option for week-day breakfasts. A little prep (aka pouring and whisking and that’s it) the night before and you’ve got a breakfast that’s full of healthy fat, omega-3’s and fiber. Maybe just bring a toothpick to work in case the seeds get stuck in your teeth ;)
What’s chia pudding’s texture and taste like?
For those that have never had chia seed pudding it’s slightly jelly-like! The seeds make a gel around themselves when they’re in liquid, which is why they’re good to thicken things! It has a similar texture to tapioca pudding, if you've ever had that. The seeds themselves don’t have flavour so it’s a good base for anything! You don’t have to chew every seed in order to get the nutrients, but they can get in between your teeth.
Many people have their own ratio of liquid vs. chia seeds. I don't like my pudding too sludgy and thick, so I don't add as much chia seed as others might! If you let the bowl rest in the fridge over night, or for at least 3 hours, stir it well, and if you find it’s still too runny, you can add some more chia and let it sit for a couple minutes and it will thicken up a bit more.
Chia pudding = the BEST base for ALL the goods
I use this chia pudding as a base for ALL the toppings, add-ins and mix-ins. Cacao, coconut flakes, spirulina, cacao nibs, fruits, and thisssss chia jam - the options are endless!! Go wild!
Go-To Chia Pudding and Chia Jam Recipe
Serves 2 with extra jam // Vegan, Paleo, Refined Sugar-Free, No Sugar Added, Gluten Free, Dairy Free
1 can (400ml) light coconut milk
1/4 cup + 1 Tbs chia seeds
1 - 2 Tbs maple syrup (optional, I usually don’t add it unless it’s for a dessert!)
2 cups (220g) fresh or frozen raspberries (or other fruit, berries are best!)
2 Tbs maple syrup (optional)
1 Tbs chia seeds
1/2 tsp vanilla
Coconut of all kinds
Whisk together the chia pudding ingredients, cover, and put in the fridge overnight, or for at least 3 hours. Make sure to whisk well in the morning, using the back of a spoon to break up the chia chunks! I don't like it too thick, so if it's too runny for you, add more chia in the morning and let it rest for a couple minutes in order for it to thicken up.
Add raspberries (or other fruit), maple syrup if using and chia seeds to a small pot, mash raspberries with back of spoon, bring to a boil, then simmer for 10-15min until thickened. Stir in vanilla and then pour into a jar! Once cool, store in the fridge for up to 5 days, or freeze in a cube tray and thaw cubes when you want to eat it!
To make a chia pudding bowl add as much chia pudding as you want and top it with any toppings your heart desires!
Share your creations on Instagram by tagging @foodyfirst and using the hashtag #foodyfirst so I can see!