When I first heard of chia seeds, I automatically didn't like them. I don't know why but there's an instant bias about something that doesn't have any taste to it. Then Billy introduced me to Mama Chia and Pinterest introduced me to chia pudding. Now I can't stop chia-ing! They are versatile, delicious AND healthy.
So with that, here's a recipe that you can whip up in less than 5 minutes. Let time do all the work and enjoy.
Mango Coconut Chia Pudding
makes 4 servings
5 tbsp chia seeds
1 can (14 oz.) coconut milk
3/4 cup water
3 tbsp agave nectar
1 tbsp vanilla extract
1 ripe Manila mango, cubed
2 tbsp shredded coconut
- In a large bowl, mix chia seeds, coconut milk, water, agave nectar and vanilla extract together.
- Cover and let soak for at least 2 hours. Preferably over night in the refridgerator.
- Remove from the refridgerator, transfer to serving cups.
- Top with mango and shredded coconut.
Good to know
If you're soaking the chia seeds overnight, the seeds could expand too much making the pudding too thick. If this is the case, just add more water and mix well before serving.
Adjust agave nectar to taste. Honey is also a good substitute.
Be creative. Add them to smoothies, smoothie bowls, other desserts or whatever your inner child with the urge to play with your food want to do.This pudding is best enjoyed cold.