Pudding isn’t the first thing you think of for breakfast. But this pudding changes all that. This has to be the healthiest pudding of all time! Unlike flax seeds, chia seeds can be digested whole, and they are jam packed with nutrients.
The fun healthy cooking blog – Jeanette’s Healthy Living – made a chia seed pudding last fall that intrigued me. Then, Giada recently made a Chia Seed Pudding too. I decided to skip the dairy and use coconut milk instead. When you soak chia seeds, they absorb 10 times their weight in liquid, which provides the thickening for this pudding. The chia seeds soften and turn into little bites that have a gel-like texture – a little like tapioca pearls – making this a fun treat on your tongue.
I used coconut milk and added almond extract – a great flavor combo. And then I added sliced strawberries and almond slices – but you could use any berries or diced fruit. This delightful no-cook pudding can be made low-sugar or no-sugar – you decide. Just add your sweetener of choice!
Make up a batch of this by soaking overnight – it kept in my fridge for a week. And we ate it every single day and licked our spoons!
— posted by Donna
DAIRY FREE CHIA SEED PUDDING
1/4 cup whole chia seeds
1 can (14 ounces) coconut milk
Sweetener of choice to taste
1/2 teaspoon almond extract
One cup sliced strawberries
A little sweetener, to taste
2 tablespoons sliced almonds
Mix together the chia seeds and coconut milk. Let stand for 30 minutes or so. Stir and refrigerate overnight.
Stir sweetener into the strawberries and let sit for a few minutes.
Stir sweetener into the pudding (I used maple syrup) to taste. Stir in the almond extract.
Spoon pudding into serving glasses and then top with strawberries and nuts.