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.
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 homemade almond milk, or plant milk of choice
1/2 cup Thai coconut milk (or additional plant milk)
1/2 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
Place almond milk and coconut milk in a large bowl. Add chia seeds, (liquid sweetener if using) and zest from one orange and use a whisk to mix everything together. Whisk frequently for the first few minutes to prevent the chia seeds from turning into one big chia lump then semi-frequently for the next 5 minutes or so until chia seeds begin to suspend themselves in the liquid and thicken. Cover with plastic and refrigerate.
Allow to chill for a few hours until chia seeds are plump and soft. Stir in orange and pineapple then refrigerate again until you’re ready to eat. Garnish with coconut and pistachios before serving. This will last a few days tightly covered and refrigerated.
I like to store in small mason jars in the fridge, otherwise I’ll eat a whole batch in one sitting.