Below is the recipe for a basic chia pudding and multiple options for toppings that you can put on top or mixed in through the pudding.
Chia pudding ingredients
1 tin (400gms) of organic coconut cream or milk
1/3-1/2 cup black or white chia seeds (1/3 cup is a good amount for the coconut cream, but i find you need more chia (1/2 cup) for the milk otherwise the pudding is a bit runny)
1-2 tsp of vanilla extract (optional)
- Whisk ingredients together so it gets a little air raided and lighter,
- Pour into small jars (with lids) and set in the fridge for aprox 4 hours.
- This recipe usually makes 4-6 smallish puddings. Only half fill the jars so you have room for your toppings
1. Fresh fruit- berries, apple and pear go nicely.
2. organic maple syrup
3. 2 chopped madjool dates
4. top with your favourite muesli
5. Stewed rhubarb
- Chop a whole bunch of rhubarb stems into 1 cm slices. Make sure you discard the leaves, these should not be eaten.
- Add into a small pot with 1/2 tsp cinnamon, 2-3 Tbs of honey or sweetener of your choice and aprox 1/3 cup of water.
- Simmer on stove until the rhubarb starts to breakdown (about 10 mins). You can let it simmer until its completely broken down, but i like to leave some soft chuncky bits of rhubarb in the pot.
- Let this cool a little and then add it on top of your chia pudding.
6. Raspberry compote
- add aprox. 1 cup of frozen raspberries in a pot with 2-3 tsp of coconut or rapadura sugar and a 1/3 cup of water.
- Simmer on stove until raspberries break apart and the liquid has reduced a little.
- Allow to cool and add to top of chia puddings.