Chia seeds soaked overnight turn into a simple pudding, similar in consistency to tapioca.
2/3 cup chia seeds
2 cups milk, or substitute
1/2 teaspoon pure vanilla extract
2 tablespoons currants or chopped dried figs or dates
2 tablespoons unsweetened coconut flakes
Put chia seeds, almond milk and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almond milk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit and coconut.
Mango Coconut Chia Pudding
Source (has great step-by-step pictures): http://www.skinnytaste.com/2012/06/mango-coconut-chia-pudding.html
- 1/2 cup lite coconut milk
- 1/2 cup milk or substitute (like unsweetened almond milk)
- 3/4 cup fresh ripe champagne mango, diced
- 2 tbsp chia seeds
- 1 tbsp sweetened shredded coconut
- Scant amount of sweetener to taste
- Combine all ingredients in a large container.
- Mix well and close container.
- Refrigerate overnight or at least 5-6 hours.
- 1 cup milk
- 1/2 teaspoon real vanilla extract
- 2 teaspoons cocoa powder
- Sweetener of choice, to taste (stevia, sugar, xylitol, maple syrup, dates…)
- 3 tablespoons chia seeds
- 1/2 to 1 cup raspberries, cherries, or other fruit, plus additional for garnish
- Place the milk, vanilla, and cocoa into the blender and add sweetener to taste (about 2 servings worth). Blend until cocoa is completely incorporated.
- Pour milk mixture into a bowl and add the chia seeds. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form. Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least an hour.
- Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.