Chia Seed Pudding
Author: Nicole
Ingredients
  • 1 cup almond or oat milk
  • 1 cup unsweetened coconut milk from a can (regular or light) (see Notes)
  • ½ cup chia seeds
  • ½ teaspoon pure vanilla extract
  • 1 to 2 tablespoons white granulated sugar or pure maple syrup to taste
  • Garnish with fresh berries
Instructions
  1. Stir almond or oat milk, coconut milk, chia seeds, vanilla and sugar or maple syrup in a medium bowl or 32 ounce mason jar. It will fill up the mason jar about halfway.
  2. Let sit for 5 minutes.
  3. Stir again to break up any clumps of seeds. Cover and place mixture in the refrigerator for a minimum of 2 hours or preferably overnight.
  4. It is done when it is nice and thick and not liquidy. If it’s not thick, add some more chia seeds (1 to 2 tablespoons), stir and let refrigerate for another 30 minutes or so. If it’s not as sweet as you’d like it, add another tablespoon of white granulated sugar or maple syrup.
  5. Garnish with fresh berries.
  6. It keeps for about 5 days in the refrigerator.
Notes
* Both unsweetened regular or light coconut (from a can) work for this recipe. Regular will be slightly more thick and light will be slightly more healthy. I have not tested this with coconut milk from a carton – the kind you find in the refrigerator section next to the milk alternatives.
Recipe by Riegl Palate at https://www.rieglpalate.com/chia-seed-pudding/