A versatile pudding that&#39;s makes a delicious breakfast or nutritious midday treat! It&#39;s creamy, rich, perfectly sweet and the topping options are endless. 

Chia Seed Pudding

almond milk

coconut milk,* (well stirred)

3.5 Tbsp chia seeds

maple syrup

tsp coconut extract**

salt

Fresh chopped fruit ((berries, mangoes, peaches, bananas, etc))

Shredded coconut

Yogurt

Granola

Chopped nuts or runny nut butter

In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.

Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.

Cover and refrigerate overnight for at least 6 hours.

Add toppings or optionally serve with pureed fruit.**** Serve cold.

Luv the recipe! and such a cute and eye catching picture &lt;3
I must ask! What did you use for the &#039;blue&#039; fruit puree?

I’ve tired a couple other recipes for this before and this one definitely has the best flavor! Not too sweet and just the right texture for my açaí bowls. :)

Loved the addition of canned coconut milk.  I made a recipe without it and it was not very good.  This one is super good.  I doubled the recipe but did not double the syrup.

I made a double batch of this with vanilla extract instead of coconut extract and it turned out great! Lightly sweet and could not really taste any coconut. Came out very thick, Can’t wait to try all the different toppings suggested!!!

chia seed pudding

Prep Time: 5 minutes

Total: 365 minutes

Servings: 2

Ingredients

Instructions

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