Coconut Chia Seed Pudding

Yummy yummy coconut chia pudding – how can you be so easy to make?? I first saw chia seed pudding in a “healthy” edition of Food & Wine. Super quick preparation, tasty ingredients, and not to mention the added benefit of protein and vitamin packing chia seeds (in 3 tablespoons, there are 5g of protein, 20% calcium, 20% iron, 10% vitamin A, and 8% vitamin C!) Sounds like a good deal to me. This recipe will only take you 15 minutes – but you need to wait a few hours for the seeds to soak into the milk, to give it a pudding consistency.

Here’s the Food & Wine recipe – I used coconut milk instead of the recommended almond, since it’s what I tend to keep in the house.

  • 2 1/2 cups coconut or almond milk (unsweetened)
  • 3 tablespoons agave nectar (or maple syrup)
  • 1/2 cup chia seeds (3 ounces)
  • 1/2 teaspoon finely grated lemon zest

In a 1-quart jar, combine the coconut (or almond) milk with the agave nectar (or maple syrup). Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls.

MAKE AHEAD: The pudding can be refrigerated for up to 3 days.
Today, I served mine with fresh strawberries and salted almond Taza chocolate shavings. I’ve also had it with banana. It’d really be good with almost any kind of fresh fruit, nut, herb – whatever you happen to have on hand! I think next time I might add a bit of vanilla extract – or even cocoa extract…you know what they say about possibilities!

So there it is – a dessert you don’t have to feel bad about. Not sure if that changes if you have it for dinner instead, though…

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