Chia Pudding!

I first heard about chia seeds in South Korea. There is was used in beauty creams. Known for its property to absorb up to 9 times its weight in water it was used in moisturisers. When I came home I saw these little guys in recipes all over the place, so needless to say. i was intrigued. Chia seeds are g=high in protein, fiber, omega 3 fatty acids and nutrients. Its a super food like no other. Its extremely versatile and easy to use and can be incorporated into a wide variety of recipes or simply sprinkled over food. The following recipe is my favorite when cooking with chia seeds. It’s great for breakfast, a snack or desert.I vary the toppings, sometimes I add fresh fruit and other times, I make a very thick smoothie and simply scoop that on top.Try it out, you will definitely be pleasantly surprised.

Coconut Chia Pudding Recipe:
Recipe from

Serves 1

3 Tbsp chia seeds

3/4 cup coconut milk

1/2 tsp vanilla extract

1 1/2 tsp raw organic honey (depending on how sweet you like it)

Pour coconut milk into an airtight jar or container. Pour chia seeds and vanilla into the milk. Place lid on the jar and shake it up until the seeds are all mixed with the coconut milk.

Place the jar in the fridge for 30 mins- 1 hour to thicken. Then Mix it and shake it up again and place it back into the fridge to thicken overnight (or for a few more hours).

When you are ready to eat it, stir the honey into the pudding . I added a simple, blueberry, beet and strawberry smoothie on top and garnished with some frozen blueberries and coconut. Feel free to add granola, berries or anything that your heart desires. You really can’t go wrong with this recipe!


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