Ingredients
- ¼ cup chia seeds
- 1 cup milk of choice (coconut milk for the mango version)
- 1 tbsp maple syrup or honey
- ½ tsp vanilla extract
- Pinch of salt
- Mango Coconut: ½ cup diced mango, 2 tbsp toasted coconut flakes
- Chocolate PB: 1 tbsp cocoa powder, 1 tbsp peanut butter, extra maple syrup to taste
- Berry Vanilla: ½ cup mixed berries, extra ¼ tsp vanilla
Instructions
- Whisk the base. Combine the chia seeds, milk, maple syrup, vanilla, and salt in a bowl or jar. Whisk until completely combined with no dry seeds hiding.
- Whisk again. Rest 10 minutes, then whisk a second time. This breaks up any clumps and is the entire secret to a smooth, creamy pudding instead of a lumpy one.
- Chill. Cover and refrigerate at least 4 hours or overnight. The chia swells into a thick, tapioca-like pudding.
- Mango Coconut version: Use coconut milk as the base milk. Top with diced mango and toasted coconut flakes. Tropical and sunshine-bright.
- Chocolate PB version: Whisk the cocoa powder and peanut butter into the base before chilling (add a touch more maple syrup). Top with banana slices and a peanut butter drizzle. Tastes like dessert, eats like breakfast.
- Berry Vanilla version: Add the extra vanilla to the base. Top with mixed berries and a spoonful of yogurt for a classic that never misses.
💡 Pudding perfection
The golden ratio is 2 tablespoons chia per ½ cup milk — memorize it and you'll never need the recipe again. Too thick? Stir in a splash of milk. Too thin? Add 1 more tablespoon of chia and chill 30 minutes. Keeps 5 days in the fridge.
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