With my wedding coming up later in the year, I have been attempting to make some healthier choices in my daily diet. One of my many vices is ice cream. My fiancé and I both enjoy the childhood favourite of simply vanilla ice cream with lashings of Ice Magic (which, incidentally, now comes in a chocolate peanut butter version!); while Ben & Jerry’s opening up business in Australia was bad not only for my waistline, but also my wallet (my favourites are Clusterfluff and Couch Potato). So after hearing so much about chia seed puddings and not only how good chia is for you, but also how easy it is to make, I figured I should at least try it as an ice cream substitute!
As promised, the recipe is pretty simple – all you need to remember is the ratio of 3-4 tablespoons of chia seeds to 1 cup of liquid (depending on how solid you like your pudding). This becomes the base of your pudding, and from there you can let your imagination run wild!
What you need:
- 3-4 tablespoons chia seeds
- 1 cup coconut milk (or other milk – almond milk is a popular option)
- 1 teaspoon vanilla extract
- honey to taste
- additional flavourings as desired, e.g. cocoa powder, desiccated coconut, strawberries, blueberries – anything you want, really!
What to do:
3. Refrigerate for at least 2 hours. Top with whatever you want and enjoy! (I told you it was easy!)
- 3 tablespoons of chia seeds gives the consistency of a thick soup, whereas 4 tablespoons results in a firmer pudding.
- If you want a bit of a workout while you’re making this pudding, you can just seal the lid and shake up the mix until it’s well combined. Alternatively, if you’re feeling lazy, you can use a blender or a food processor for a smoother texture.
- Even with the coconut milk, the pudding is not very sweet so I also add a bit more honey before serving.