Chia Seed Pudding

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Chia Seed Pudding

Yield: Serves One (multiply for more servings or to have leftovers for another day)

Author: Erin Vanderkooy

Ingredients

Main Ingredients

• 1/2 cup of plant milk or coconut milk from a can or half and half of each
• 2 tbsp. chia seeds
• 1/2 tsp. honey or maple syrup (optional)
• 1/4 tsp. vanilla extract or vanilla powder (optional)

Add-On Ideas

• Unsweetened shredded coconut
• Hemp hearts
• Chopped nuts
• Fresh fruit: bananas, blueberries, raspberries, mangos, strawberries
• Coconut Whip Cream

Instructions

1. Mix all the ingredients together and let it sit for 2-3 minutes then mix again to make sure there are no clumps.
2. Place in the fridge for 1-2 hours or overnight.
3. I like to triple or quadruple the recipe and layer them in small mason jars with alternating fruit. Such a fun dessert when there is company around!
4. Add toppings of your choice.

Notes:

I also like to add coconut milk ‘whip cream’.

Coconut Whip Cream

Place a can of coconut milk in the fridge overnight (I always keep a can in the fridge just in case!). Scoop just the ‘cream’ into a bowl. You can save the leftover liquid and add it to another dish as long as you eat it within 7-10 days. Whip the ‘cream’ for 2-3 minutes on high with a handheld mixer. Add huge dollops on top of the pudding!

https://erinvanderkooy.com/recipes/chia-seed-pudding

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