I’ve been wanting to make my own chia seed pudding for awhile now. But after a few fails, I kinda gave up. After my most recent trip to NYC, I was able to eat fresh chia pudding from two of my favorite juice/paleo spots in the city, Juice Press and Hu Kitchen. I remembered how delicious fresh chia pudding is and decided to give it another go.
The secret I found is to definitely use full fat coconut milk. And then, make sure to whisk it in a separate bowl really well. Also, I recommend only making it an hour in advance if your morning schedule allows. If not try to make it right before you go to bed. If it sits too long, the texture gets a little thick. I like to wake up around 6am and am not one to eat immediately, so I just whisk up a serving and put in the fridge while I am boiling water for my morning caffeine fix.
As far as sweetening goes, I have found as long as the fresh vanilla extra is there, you can go either way on adding additional sugar to the chia. If you prefer things a little sweeter or want to entice your kids to eat the pudding, add a little maple syrup. Maybe up to a tablespoon.
This recipe is a great fit for paleo, gluten free, dairy free and vegan diets. It is also an approved breakfast for the Bone Broth Diet, (without maple syrup) that I will be hosting a cleanse on the blog through later this fall.
The pudding is divine with the fresh mango. Also try any combination of berries. I love raspberries with the chia. Half a banana would be delicious too.
Chia seeds naturally have protein, but for a little extra protein I like to add a garnish of hemp seeds.
I hope this delicious breakfast high in antioxidants, fiber and protein. It also makes a great sweet treat for dessert. You can literally top it with anything you can think of… Chocolate chips, coconut flakes and strawberries? Yes please!
Mango Chia Seed Pudding
- half a can of coconut milk, stirred well.
- 2 tablespoons of chia seed
- 1 teaspoon vanilla extract
- 1/2 a fresh mango
- 1 tablespoon hemp seeds
- coconut flakes to garnish (optional)
- 1 tablespoon of maple syrup (optional)
In a small bowl, whisk half a can of full fat coconut milk. Add in chia seeds and vanilla and stir well. (Add maple syrup and stir if desired.) Cover or put into another air tight container and refrigerate for 1 hour or overnight. To serve, first scoop the chia pudding into a small cup and layer with mango slices. Top the cup with mango, hemp seeds and coconut flakes if desired. Enjoy! Can substitute any other 1/2 cup of fresh fruit in place of mango.