Chia Seed Pudding (Print Version)
Creamy chia seed pudding set in almond milk, sweetened with maple and topped with berries, nuts, or coconut.
# What You Need:
→ Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk or preferred milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon pure vanilla extract
→ Optional Toppings
05 - Fresh berries such as blueberries, raspberries, or strawberries
06 - 2 tablespoons chopped nuts such as almonds, walnuts, or pecans
07 - 1 tablespoon unsweetened shredded coconut
08 - Fresh mint leaves
# How-To:
01 - Combine chia seeds, almond milk, maple syrup, and vanilla extract in a medium mixing bowl. Whisk thoroughly until well blended.
02 - Allow the mixture to sit for 5 minutes, then whisk once more to prevent the seeds from clumping together.
03 - Cover the bowl or transfer mixture into individual containers. Refrigerate for a minimum of 2 hours or overnight until the texture is thickened and creamy.
04 - Stir the pudding well before serving. Present chilled, topped with your preferred selection of fresh berries, chopped nuts, shredded coconut, or mint leaves.
# Expert Advice:
01 -
- Nobody expects something this easy to be so creamy and decadent—I almost don't believe it myself.
- It's endlessly adaptable, which means you get to play with flavors and never get bored.
02 -
- Once, I forgot to give the second stir before chilling and ended up with stubborn chia clumps—don’t skip that whisk.
- Discovering coconut milk makes the pudding so rich, I almost mistook it for dessert from a café.
03 -
- If you want ultra-smooth pudding, blitz the finished mix in a blender for a mousse-like treat.
- Just a pinch of salt can coax out the vanilla’s sweetness—it’s a small touch that makes a big difference.