Recipe Roadtest: Chia Pudding

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!

Chocolate chia pudding

Chocolate chia pudding

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:

1. Combine coconut milk with chia seeds and vanilla extract in a sealable jar or container. Chia strawberry pudding

2. Add desired toppings and mix well through the chia pudding. Add honey for sweetness and continue to mix until well combined. Coconut strawberry chia pudding

3. Refrigerate for at least 2 hours. Top with whatever you want and enjoy! (I told you it was easy!)

Strawberry chia pudding

Strawberry chia pudding

Notes:

  • 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.
Advertisements

2 thoughts on “Recipe Roadtest: Chia Pudding

  1. Pingback: Recipe Roadtest: Raspberry and Chocolate Brownie Ice Cream (no ice cream maker required!) | wanderluxelife

  2. Pingback: Recipe Roadtest: Spicy One-Pot Quinoa and Chorizo | wanderluxelife

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s