To say I have a minor obsession with chia seeds, is a bit of an understatement. I put them in everything: smoothies, fruit juice, oatmeal, yogurt. You name it, chia seeds are in it. I so desperately hate jumping on food trend bandwagons because I like to think I'm above that. But apparently I'm not. Here is one new creation I have added to my repertoire: coconut chia seed pudding.
I love all my readers dearly, so I have to be honest with you: this recipe really isn't for everyone. I couldn't even get my loyal taste tester to give it one bite. He said it looked like alien food. I'm well aware that this is not a glowing review one hopes to find on a blog that frequently discusses food. However, that less than stellar opinion is just the thought of my father. And let's be honest-- you don't come here to read about his thoughts; you come here to read about mine! My whole hearted opinion is that you should at least give it a try. God forbid you hate it too, then you can just give it to the nearest dog.
I chose to use Truvia for my sweetener, but you can use a myriad of things like agave, sugar, or honey.
Same goes for the flavoring. I kept it simple with vanilla extract, but there are so many options out there. If you're feeling super crazy toss in a little cocoa powder!
I've found that the best ratio is about 3 tablespoons of chia seeds to 1 cup of liquid
¾ cup cup chia seeds
4 cups of coconut almond milk (or any milk of your choice)
Scant ¼ cup of Truvia (or sweetener of your choice)
2 teaspoons Vanilla extract (or flavoring of your choice)
1. Thoroughly mix milk, sweetener, and extract
2. Stir in chia seeds
3. Refrigerate for 5 hours stirring twice (at the 1 hour point and 3 hour point)