Chia seeds are a super food (high nutrients, low calories) high in omega3-fatty acids, fiber, antioxidants, protein, and calcium. Chia seeds absorb to 10x their original size and mixed with almond milk create a thick almost tapioca like pudding. It is super healthy and pairs wonderfully with fresh fruit.
You can make almond milk at home, it’s worth it because it is amazing, (but if this just made you roll your eyes, The Gem sells homemade almond and cashew milk) and since it is already sweetened with maple syrup the pudding does not need extra sweetener. Be sure to use ripe pineapple and the pudding will be plenty sweet.
For a more pronounced coconut flavor, you may substitute one cup of the almond milk for one cup of Thai coconut milk. This will increase the fat and calories, but will also increase the decadence, so if you love coconut and want a splurge (or just have extra coconut milk lying around) give that option a try.
You can also fold in a can of coconut whipped cream to make it more sumptuous and mousse-like. I would definitely use coconut whipped cream if making this into a dessert. Stir the whipped cream in right before you are going to serve.
I’m not certain what the daily recommended dose of chia seeds are, but I am certain that I surpass it. Cold, creamy, citrusy, and sweet, this chia seed pudding is all I want to eat.
Chia Seed Pudding
2 1/2 cups almond milk (or 1 1/2 cups almond milk + 1 cup Thai canned coconut milk for more coconut flavor)
1/3 cup chia seeds
2 tablespoons agave, honey, or liquid sweetener of choice (optional)
zest from 1 orange
1 cup chopped orange segments, from about 3 juicy oranges (can also use canned mandarin oranges)
1 1/2 cups chopped fresh ripe pineapple
1/2 cup toasted large flake coconut, garnish
1/4 cup chopped pistachios, garnish
honey for garnish (optional)
Place almond milk (coconut milk if using), chia seeds, (liquid sweetener if using) and zest from one orange in a large glass jar or glass bowl. If using a jar, fit it with a lid, shake to combine, then refrigerate. If using a bowl, mix together with a spoon, cover with plastic and refrigerate.
Allow to chill for a few hours, shaking the jar or stirring occasionally, until chia seeds are plump and soft. Mixture should not be too thick.
If you’re using it as a breakfast treat, mix orange and pineapple to combine then refrigerate again until you’re ready to eat. Garnish with coconut and pistachios before serving. If making dessert, fold coconut whipped cream into plumped chia seeds then add fruit. This will last a day or two tightly covered and refrigerated.
I like to store in small jam jars in the fridge, otherwise I’ll eat a whole batch in one sitting. :)
14 Comments
Marisa
December 14, 2012This has my name written all over it! Running out to get whay I need today…will give you feedback later!!!!
Marisa
December 14, 2012This has my name written all over it! Running out to get whay I need today…will give you feedback later!!!!
Marisa
December 14, 2012This has my name written all over it! Running out to get what I need today…will give you feedback later!!!!
Jessica
January 3, 2013Looks amazing! How long will this keep for in the fridge?
Jessie
January 3, 2013Hi Jessica,
The chia seed pudding will last 3-4 days in the fridge. It holds up best if you don’t add fruit and nuts until right before you’re eating it. Hope you enjoy! Thanks
Katherine
January 4, 2013This looks AMAZING. I have a lovely pineapple that is just about ready to be eaten so I will definitely be trying this! I might halve the recipe to begin with though as with 2.5 cups of almond milk (and knowing the way chia seeds swell) this must make a really big batch!
Jessie
January 4, 2013Hi Katherine! This batch definitely makes 4-6 servings (unless you are me and eat half of it in one sitting
Hope you enjoy!
Jackie
January 9, 2013Hi Jessie! I made this last night and overnight it is still pretty runny. I do not want to put whipped cream in, any other ideas to keep the calories down other than starting again and using less almond milk? Or will it still thicken up with time?
Jessie
January 9, 2013Hi Jackie,
If I were you I would give it a good stir. It may be possible that a large group of the chia seeds have clumped together so did not thicken all the way. You may even need to use the back of a fork or spoon to separate the chia clump. If it is still runny you can try using less almond milk next time then adding more right before you serve if it is too thick.
Let me know if that works for you!
Carla
January 12, 2013This is amazing! Pineapple & coconut in mine all the way.
Danielle
May 1, 2013I love this recipe! It’s delicious. I also tried to take a dessert spin on it and I used chocolate soy milk and coconut with a small amount of mini chocolate chips and white chocolate chips. The soy milk was an accident; I forgot I was suppose to use almond milk and it made it a little bit less sweet so I added some truvia to sweeten it up, but overall it worked out really well! Chia is the best in any form!
Heather
May 6, 2013Hi Jessie,
I was wondering if you know the nutritional values on this recipe? Specifically the amount of sugar? Any info you can provide would be much appreciated!!
Jessie
May 6, 2013Hi Heather, I am not sure of exact nutritional values as this recipe can be varied to suit your tastes. If you are trying to monitor your sugar intake you can use unsweetened almond or coconut milk and sweeten the pudding with only the pineapple and oranges. The quantity of natural sugar in the recipe will depend on how much fruit you are using. Hope this helps!
Heather
May 7, 2013That is helpful Jessie, thank you!