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This chia pudding is a great, grab-it snack and takes only minutes to blend before chilling. It is remarkably adaptable for flavors with cinnamon, cardamom, or your twist on the variations listed below. Chia seed provides fiber, Omega-3 fatty acids, a bit of protein, and a lovely crunch. The wholesome fat in coconut milk supports immune function, hormone production, along with being anti-bacterial and anti-viral. This recipe is adapted from wellessmama.com
Prep: 5 mins, chill several hours
Serves 4
2 c (one can) Thai Kitchen full-fat organic coconut milk (Native Forest is an alternate brand that works well) Note: if you prefer a wetter pudding, combine the coconut milk with some plant-based milk (cashew, almond, etc.) to make the full 2 cups.
½ c chia seeds
½ tsp vanilla extract
2-7 drops stevia, to taste
¼ tsp cinnamon powder, or more to taste
Whisk all ingredients together in a glass bowl. Cover and refrigerate for several hours, or overnight.
Serve with berries or cut fruit (small-diced apples, peaches, etc).
Variations:
Chocolate: Add ¼ cup cocoa powder to the blended version of this recipe and/or add chocolate flavored stevia.
Strawberry: Add ½ cup fresh strawberries to the blended recipe. Or, try blending fresh strawberries into a juice and use as part of the liquid in the whole chia seed recipe.
Chai: Add 1 teaspoon ground cinnamon, ¼ to ½ tsp cardamom, and a pinch of cloves for a chai flavor.
Pecan Pie: Add ½ teaspoon of ground cinnamon to the base recipe and an optional ½ teaspoon of almond extract. Mix ½ cup of chopped toasted pecans into the finished pudding.
Matcha: Add 1 Tablespoon matcha green tea powder to the mix for a naturally bright color.