I’m sure you’ve all heard of the famous Chia Pudding and most of you will have tried it at least once. I’ve tried a few Chia Puddings (both store-bought and homemade), but I never really got into it. Eating it once was fine, but a second time was not needed.
Then, I tried this Chia Pudding and I could have it every day – especially in the summertime. The coconut milk works wonders on the texture and the berries make a really pretty pink color and flavor. I usually just use a frozen berry mix, raspberries or blueberries. It’s a great breakfast if you’re short on time in the mornings because it’s prepared the night before 😉
Chia seeds are a traditional food which was known centuries ago. Besides nutrition, it was used for medical purposes. Chia seeds are a great source of protein (ca. 20%), fiber (ca. 30%) and good fats (omega-3 and omega-6). Additionally, they contain minerals (Iron, Calcium, and Magnesium) and vitamins (mostly B6 and K)
I measured everything in ml since I find it is the easiest way. To store I used a glass jar.
I hope you’ll enjoy this recipe as much as I do and I would love to hear about or see your recreations!
Chia Pudding with coconut milk and berries
10 Minutes (+8 hours in the fridge) 3-4 Servings
• 50 ml Chia seeds
• 200 ml coconut milk
• 100-125 ml Berries (e.g. frozen)
• optional: agave/rice syrup to sweeten, fresh berries to serve
1. Fill the Chia seeds into a glass jar.
2. In a food processor, mix the coconut milk and berries into a liquid mixture.
3. Add the coconut-berry-mixture into the glass jar and mix with the chia seeds.
4. Let sit in the fridge overnight.
Save it for later?