Chia-seed pudding is a must-add to your breakfast or dessert repertoire. Make it in small jars with lids for grab-and-go breakfasts on busy days or for leisurely ones on lazy mornings, or prepare the pudding in a bigger bowl with a cover to enjoy a scoop each day. If you’re making a week’s worth of chia pudding, add the fruit—mango is the best!—when ready to eat versus incorporating it in the beginning. You can use your favorite milk, too! Full-fat coconut milk creates a creamy texture; the consistency of the pudding will vary slightly depending on which milk you choose. Chia-seed pudding is versatile; it can be an excellent source of fiber or a delectable dessert. Adding cocoa and your sweetener of choice to the pudding makes for an undeniably sweet treat!
Ingredients
1 tablespoon chia seeds
½ cup coconut milk (or milk of your choice)
Diced mango (or fresh fruit of choice)
Instructions
In a bowl, stir together chia seeds and milk. Let sit for 5 minutes. Stir again, taking care to break up any clumps of chia seeds.*
Once everything is combined, put the pudding in the fridge to set for at least 2 hours, ideally overnight.
Just before serving, top with mango or other fresh fruit.**
Notes
*At this point, optional add-ins such as maple syrup or other sweeteners, chopped nuts, cocoa powder, vanilla extract, or nut butters can be stirred in. **Other optional toppings are nuts, jam, granola, and yogurt.
Recipe by TeaTime Magazine at https://teatimemagazine.com/murder-brewing-emmeline-duncans-double-shot-death/