Chia Pudding
Chia seeds anyone? This is an extremely healthy and easy snack that only takes 3 ingredients, and even better yet, is gluten and dairy free. Chia seeds have been a healthy trend going around for awhile now and they have so many health benefits. They fill you up with fiber, protein, have more omega-3 fatty acids than salmon and absorb 30 times their volume in liquid helping you de-bloat. You can make this pudding the night before, let the chia seeds do all the work and enjoy it the next morning!
Chia seeds anyone? This is an extremely healthy and easy snack that only takes 3 ingredients, and even better yet, is gluten and dairy free. Chia seeds have been a healthy trend going around for awhile now and they have so many health benefits. They fill you up with fiber, protein, have more omega-3 fatty acids than salmon and absorb 30 times their volume in liquid helping you de-bloat. You can make this pudding the night before, let the chia seeds do all the work and enjoy it the next morning!
- Carbohydrate 5.59870000062391 g
- Cholesterol 0 mg
- Fat 2.905875 g
- Fiber 3.56618132215191 g
- Protein 1.48138687500227 g
- Saturated Fat 0.300132 g
- Serving Size 1 1 Serving (11g)
- Sodium 1.86612500003029 mg
- Sugar 2.032518678472 g
- Trans Fat 0.200718 g
- Calories 52 calories
Step-by-step
- You can also substitute it with almond milk and then mix in a little plain yogurt to thicken it
- Mix them all together and pour into mason jars or an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred. I topped mine with dried coconut, blackberries, and goji berries. What would you top your pudding with?
- You can substitute coconut milk with almond milk and then mix in a little plain yogurt to thicken it if you don’t have coconut milk.
Traditional cooked puddings rely on starches like cornstarch or flour that require simmering to gelatinize properly, whereas chia preparations depend entirely on cold hydration. When dry seeds meet liquid, mucilage surrounding the outer coat absorbs moisture and swells up to 10 times the seed's original dry weight. This cold-set transformation requires no heat source, yielding a gel structure driven by physical absorption rather than thermal starch activation.
Texture and Hydration Mechanics
Success relies on aggressive initial agitation during the first 10 minutes of mixing. Failing to whisk the seeds thoroughly into the coconut milk causes dry pockets to clump into dense, gelatinous lumps that refuse to hydrate evenly. Chill the sealed container for at least 30 minutes minimum, though an overnight rest of eight hours ensures total liquid absorption. Using full-fat canned coconut milk provides enough natural emulsification to keep the seeds suspended rather than settling densely at the bottom.
Complements and Pairings
Because the base profile features rich coconut and subtle honey sweetness, acidic or tart elements provide necessary contrast. Fresh blackberries, raspberries, or dehydrated goji berries cut through the dense fat content of the coconut milk. For temperature play, fold in toasted sliced almonds just before serving to add structural crunch against the uniform gel consistency. Stored in a sealed glass jar at or below 40 degrees Fahrenheit, this mixture remains fresh for up to five days.
