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Chia Pudding – 3 Ways

Chia Pudding 3 Ways with Chef Pete Evans 

chia_puddings_fruit_honey1Chia Seed Puddings

I eat chia seed puddings once a week – sometimes for breakfast, sometimes as a snack and sometimes as dessert. Chia seeds are absolutely packed with goodies, including omega 3 fatty acids, calcium, potassium, vitamin C and antioxidants. These puddings are really simple to make and the flavour combinations are endless. As the seasons change, you can experiment with different fruits, and instead of coconut cream, try using coconut water, nut milks, vegetable and fruit juices, or even teas.

Serves: 2

Yield: 400 ml

Preparation time: 5 minutes plus 2 hours setting time          

Difficulty: Easy

Allergens: Nuts

Ingredients:                                                           

1 young coconut

125 ml (½ cup) coconut cream or coconut milk

50 g chia seeds

3 tablespoons honey, or to taste (optional)

½ cup raspberries, chopped fresh strawberries and mango or your choice of flavorings (see ideas below)

Directions:

Cut open the top of the coconut and pour out the coconut water into a measuring cup. Scrape and scoop the coconut flesh out of the shell with a spoon and roughly chop the flesh into smaller pieces. 

Place the coconut flesh in a food processor with 125 ml (½ cup) of coconut water, and process until you have a smooth, thick puree.

Pour the puree into a bowl, add the coconut cream or milk, chia seeds and honey (if using) and mix well. Stir through your choice of flavourings (see ideas below).

Transfer the mixture into small glasses and refrigerate for at least 2 hours before serving. After two hours the chia seeds will have swollen and formed a gel with the coconut cream, forming a thick pudding with a slight crunch from the seeds. Serve with chopped strawberries and mango (if using) and a drizzle of honey.

Flavor variations:

Banana, spirulina & toasted pistachio

Add 2 mashed bananas and 1 teaspoon of spirulina to the chia pudding recipe above. Serve with sliced banana, chopped toasted pistachio nuts and a drizzle of honey.

Mixed berry & sunflower seeds

Place 150 g of fresh or frozen mixed berries and 1 tablespoon of honey in a blender or food processer and blend until smooth. Pass through a sieve to remove the seeds and set the puree aside. Fold another 100 g of mixed berries into the chia pudding recipe above. To serve, pour the puree over the pudding, arrange some extra berries on top and sprinkle with sunflower seeds.

Vanilla bean, macadamia & toasted coconut

Mix the seeds from 1 vanilla bean and 50 g chopped, toasted macadamia nuts into the pudding recipe above. Serve with toasted coconut shavings, extra chopped, toasted macadamia nuts and a drizzle of honey.

Enjoy!

– Pete Evans

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