Healthy chia pudding is called so for a reason. Whilst ‘healthy’ can have so many aspects to it, however chia seeds are the little gems packed with goodness of many nutrients supported by science especially the omega 3 fatty acids that help the brain function. Chia seeds have a rather impressive nutritional profile, hence why they are called a super food. In addition, they promote heart health and support strong bones.

Although chia is believed to be native to central America and historically used as a staple by the Aztec and Mayan civilisations, the Indian sub-continent has been using chia seeds for centuries. Chia seeds have quite an Ayurvedic significance in the Indian culture as to the fact that the seeds have a cooling effect on the body especially during the sweltering heat of the Indian summer. They are best soaked to enhance the nutritional absorption profile.

Culturally, they are soaked in different ways, for example, northern Indians soak them in rose flavoured water whereas in the south and other coastal areas with abundance of coconuts, chia seeds are soaked in home made coconut with some cane or coconut sugar.Chia seeds soaked in plain water can feel bland and have a heavy after taste.

Addition of citrus zest (lemon or orange) during soaking completely changes the ball game with chia seeds. Topping chia pudding with tropical fruit such as mango, pineapple, berries, lychee or pomegranate further transforms the chia pudding to next level of taste explosion.

Any non-dairy milks work fine with chia pudding, but my personal favourite is the chia pudding made with coconut milk. Both full cream or light coconut milk give great results but if you want to enjoy the creamiest and the most decadent dessert or breakfast, go for the full cream option.

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Heavenly Healthy Chia Pudding with Coconut Milk

There is a reason why coconut chia pudding has been a hit. Nutrient dense, no cooking and an easy mix of three ingredients can produce the most delicious breakfast, snack or dessert. Top with tropical fruits for a taste sensation.

Course Dessert, Snack

Cuisine Modern

Keyword Gluten Free, High-Protein, Soy Free

Prep Time 10

Total Time 10

Ingredients

Serves 4-6 people:

¼ cup chia seeds
1 cup coconut milk or plant-based milk of choice
2 tsp maple syrup or sweetener of choice to taste
Seasonal fruit for topping

Instructions

Putcoconut milk, chia seeds and maple syrup ina bowl and stir well until no chia seed clumps.
Let settle for couple of minutes then mix again to get rid of any clumps.
Pour the mixture into mason jars or other serving bowls.
Cover the jarswith cling wrap and store in fridge overnight or for at least 2 hours.
When you’re ready to serve the chia pudding, top with your favourite fruit and enjoy cold!

Video

Notes

1. Cane sugar can be used to sub maple syrup, however dark brown sugar may leave a bit of colour in the pudding. Just in case you’re looking for the pure white contrast with the tropical fruit toppings.

2. Avoid using coconut cream for soaking, it tastes too heavy and rich.

3. Canned fruit is also a good option for topping if you don’t have fresh fruit handy.

4. Canned fruit can be mixed in with the chia pudding during soaking instead of topping.

5. Reduce the chia seeds quantity to 3 – 3 ½ tablespoons if you prefer a slightly softer set pudding.