Chia Pudding

/ Sunday, April 6, 2014

This weeks recipe is a bit different than what I usually post. Much different from cakes, cupcakes, cream puffs, etc. I saw this post on pinterest about chia seeds and its different uses in food and its health benefits. Looking deeper, I found many pudding recipes that can be made with the seeds.
The seeds are high in antioxidants and omega-3, making this pudding great to eat even for breakfast. 

I decided to try three different recipes, chocolate, mango coconut, and raspberry. I also fooled around with the ingredients and found that using just coconut milk, as many recipe call for, isn't enough to get the proper texture. Adding almond milk however, creates a better pudding texture.

Chia Pudding

Adapted from: skinnytaste
Yield: 2 servings

For the Base Recipe:

1/2 cup coconut milk
1/2 cup unsweetened almond milk
2 tbsp chia seeds
3 1/2 tsp sugar

Mix all ingredients into a medium sized bowl. Add flavors of choice (see below), and place in refrigerator overnight, or at least 8 hours.

For Flavors:

Raspberry: Puree  1/2 cup raspberries in blender and add to milk mixture.
For the topping, heat together 1 pint of raspberries and 1/4 cup of sugar in a saucepan for about 10 minutes, or until raspberries break down.

Chocolate: Melt 2 tablespoons of chocolate and stir into milk mixture.

Mango: Chop up 1 mango into large chunks, and add it to the milk mixture. Then add 1 tablespoon shredded coconut to the mixture.

The possibilities are endless with flavors so don't be afraid to get creative!

Until next week!

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