Recipe: Chocolate Chia Pudding
I’ve added chia seeds to muesli and put it on my children’s cereals for a few years now but I’d never tried chia pudding. I had some coconut milk left over from a laksa so I thought I’d give it a try. I didn’t use a recipe so just experiment with flavours you like. Blended fruit is another option to use with coconut milk or you can use nut milks. I had some cacao powder and as chocolate is a favourite of mine this was my first experiment. Wow, was I surprised, it was delicious and it takes about 2 minutes to prepare, plus the time to set.
Chocolate Chia Pudding
2 Tbs chia seeds
1/3 cup coconut milk (Use Ayam canned variety or use less if it’s the thinner variety)
1 Tbs cacao powder
1 tsp maple syrup (or another sweetener, stevia for example)
1 tsp filtered water
1. Combine the cacao powder with a teaspoon of warm water. Then add the chia seeds and coconut milk and stir well. Let it sit for about 10 – 30 minutes while the seeds soak up the water.
2. Allow the mixture to sit and thicken to your desired consistency. It can sit for longer in the fridge if you want to make it ahead of time. This will help it become firmer.
For more information on chia seeds read my Health Benefits of Chia Seeds blog post
Alternative: Swap the cacao powder for some blended fruit eg raspberries, pineapple, mango or cherries. This can make a good breakfast option that’s gluten-free and high in fibre.
As a general rule use the ratio of 3 tablespoons of chia seeds to 1 cup of liquid for chia pudding. If you are soaking them for less time than overnight, reduce the ratio. Chia seeds can absorb up to 9 times their weight in liquid. If you’ve never eaten chia seeds before start with 1/2 a tablespoon per serve and increase slowly. They are a high fibre food.