Chia Pudding

Chia Pudding

Scarlett loves chocolate pudding. In fact, she recently asked me to make homemade chocolate pudding because she wanted to be able to dip strawberries into it as a snack. I’m not sure where that came from but, I’ve got to admit, it didn’t sound like a bad idea. The whole conversation got me thinking about pudding. My favorite has always been tapioca but it can sometimes mean more work than I have time for during the day. It’s why I thought it would be fun to try a chia pudding that makes itself overnight in your refrigerator. Sorry, in case you missed what I said, it makes itself in your refrigerator while you sleep. Can someone please find me a dinner that does that!

 

 

 

 

 

 

 

 

 

 

 

Now that Scarlett is in school for a full day, I’ve lost my cooking partner for anything I want to put together during the day. It’s actually a sad state of affairs for me. However, I’m sure Scarlett would prefer subtraction to sweating it out in the kitchen with me. So I made this batch of pudding with the intent to give it to her when she came home for lunch. What I love about tapioca pudding is the creamy vanilla and cinnamon flavor so I modelled this recipe after the flavours I love from tapioca. I also added coconut milk since you can basically add coconut to anything and I enjoy it.

When I put it in front of her she asked, “What am I suppose to do with this?” I told her to eat it. She protested a bit because it wasn’t chocolate and I had no strawberries but she ended up loving it. Her only suggestion: “Next time you should put banana on top instead of seeds.” That wasn’t a bad idea either.

Chia Pudding

Ingredients

  • Makes: 2 puddings
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • 1 cup (250 ml) coconut milk
  • 1 cup (250 ml) plain Greek Yogurt
  • ¼ cup (60 ml) chia seeds
  • ¼ cup (60 ml) dried, shredded coconut
  • 1 Tbsp (15 ml) maple syrup
  • ¼ tsp (5 ml) cinnamon
  • pinch of salt

Method

In a medium-sized mixing bowl, whisk the milk, yogurt and chia until seeds are mixed throughout.

Mix in the coconut, maple syrup, cinnamon and salt.

Pour into glass/plastic containers or jars with lids. Cover and refrigerate overnight.

 

 

You might also like

By Ingredient

Pumpkin Week: Pumpkin Chocolate Cake

I told you I’d squeak pumpkin  into everything, even chocolate cake. It actually wasn’t my idea. This is a Whole Foods recipe that I decided to play with a bit. 

Fruits

Peanut Butter Chocolate Chip Banana Bread

This recipe was introduced on our instagram page (do you follow us @sweetpotatochronicles) to rave reviews. We actually couldn’t believe the response. Well, we sort of could because, holy God,

Red Meats

Mini Lamb Burger

Esme’s got a new obses­sion with favourites. “Who do you love more, Julian or me? If you had to choose!”  To which I reply, “Nice try, small fry, I don’t have to choose.”

2 Comments

  1. Organic Chia Seed
    May 01, 15:29 Reply

    This recipe is so remarkable. I adore the creamy texture and not to mention super quick and straightforward to prepare.

Leave a Reply