1. Pour the milk into desired jars, glasses or a bowl. Stir in the chia seeds and mix well together. Let settle for 5 minutes and give these another mix until well combined.
2. Add the 3 tablespoons of desiccated coconut and any flavours, sweetener (if you choose to) – see variations and alternatives in the recipe for some delicious ideas. Mix well. Cover and place in the fridge for anything between 30 minutes to overnight.
3. Before serving, stir the pudding again add anything you wish to it. I only add a tablespoon extra of desiccated coconut, the nuts and the fresh fruits and serve. Enjoy!
I would NOT leave the chiaseeds out of this recipe. You’re going to need plain yogurt and chiaseeds, fresh or frozen fruit/berries, your favorite natural sweetner and any other add-ins that your family loves or you use to boost nutrition
You can also get the vanilla chiaseedpuddingrecipe over on Food Fanatic. I first started eating Chiaseeds by sprinkling them into my yogurt or adding them into smoothies before I got brave enough to try out this chiapudding
It’s that easy. Several months ago, I first experienced chiaseedpudding at True Food Kitchen. Chiaseeds which were a staple of Mayan and Aztec diets, are tiny black seeds from the plant Salvia Hispanica (a cousin of mint,) are among the easiest ways to add fiber to your diet
The other day I was out and found a bag of chiaseeds at my local T J Maxx on clearance. I’m not sure if I just thought it was a fad that would pass, or maybe it was that I thought little seeds transformed into a pudding just couldn’t be that good