My obsession with chia seeds (previously mentioned in this post) has only intensified as the weather gets warmer. Aside from the benefits of chia seeds, this pudding is a nice way to start a summer morning when the air is stiflingly hot. Given that summer has officially hit, I chose to create a pudding using tropical fruits; with the coconut milk and lime juice, it tastes almost like a piña colada!
What you’ll need:
– 1 cup of almond or coconut-almond milk (unsweetened)
– 1 14 ounce can of coconut milk
– 1/4th cup chia seeds
– 1 mango
– the juice of one lime
– coconut flakes
– sweetener of your choice
Start by blending canned coconut milk, lime juice and almond milk in a large bowl. Stir in chia seeds with sweetener of your choice. Stir occasionally, so that chia seeds do not clump at the bottom of bowl. Allow chia seeds to soak for approximately 15 minutes, to allow for full hydration.
Mix coconut flakes & chopped fruit into pudding base, and divide between 6 mason jars for storage. Allow pudding to chill over night. Once pudding has solidified, eat chia seed pudding as you would any other pudding cup (except, you know, healthier).