Chia seeds are a great source of omega-3, plant-based protein, and fiber.
These puddings are incredibly versatile. Choose a favorite fruit to go with it. Use a dairy-free yogurt, such as coconut yogurt to make it vegan.
Chia Seed Pudding
Ingredients:
- One 13.5-ounce can light coconut milk
- 3 tablespoons chia seeds
- 3 tablespoons pure maple syrup
- 1/2 cup fresh pineapple chunks
- 2 medium kiwis, peeled and sliced
- 1/4 cup raspberries
- 2 tablespoons roasted almonds, chopped
Method:
- Special equipment: four 8-ounce glass jars with lids.
- Stir together the coconut milk, chia seeds and maple syrup in a medium bowl. Divide the mixture evenly among four 8-ounce glass jars. Screw on the lids, and refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding.
- Arrange the pineapples, kiwis, raspberries and almonds in separate layers on top of the pudding. Cover with the lid, and keep refrigerated for up to 1 day.
