📝 About This Recipe
This velvety chia pudding transforms tiny, nutrient-dense seeds into a luxurious, custard-like treat that bridges the gap between a healthy breakfast and a decadent dessert. Infused with real vanilla bean and creamy coconut milk, it offers a sophisticated texture that is both light and satisfying. It is a versatile canvas for seasonal fruits and toasted nuts, making it a staple for anyone seeking a guilt-free indulgence that feels truly gourmet.
🥗 Ingredients
The Pudding Base
- 1/2 cups Chia seeds (black or white variety)
- 1 cup Full-fat coconut milk (canned for maximum creaminess)
- 1 cup Unsweetened almond milk (or any nut milk of choice)
- 3 tablespoons Maple syrup (grade A dark preferred)
- 1 teaspoon Vanilla bean paste (or the seeds of one vanilla bean)
- 1/4 teaspoon Sea salt (fine grain)
- 1/2 teaspoon Ground cinnamon
Fruit & Crunch Layers
- 1/2 cup Fresh raspberries (washed and dried)
- 1/2 cup Fresh blueberries
- 1/4 cup Toasted coconut flakes (unsweetened)
- 2 tablespoons Sliced almonds (lightly toasted)
- 1 tablespoon Hemp hearts (for extra protein)
- 4 pieces Fresh mint leaves (for garnish)
- 1 tablespoon Honey (for final drizzle)
👨🍳 Instructions
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1
In a large glass mixing bowl, combine the full-fat coconut milk and unsweetened almond milk, whisking until the coconut milk is completely smooth and integrated.
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2
Stir in the maple syrup, vanilla bean paste, ground cinnamon, and sea salt until the aromatics are well distributed throughout the liquid.
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3
Gradually pour in the chia seeds while whisking constantly; this prevents the seeds from clumping together at the bottom of the bowl.
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4
Continue to whisk the mixture vigorously for at least 2 full minutes. This physical agitation helps activate the seeds' ability to absorb liquid.
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5
Let the mixture sit at room temperature for approximately 10 minutes. You will notice the liquid beginning to thicken slightly.
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6
Give the pudding one final thorough whisk to break up any 'sediment' of seeds that may have settled before the chilling process.
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7
Cover the bowl tightly with plastic wrap or transfer the mixture into four individual airtight glass mason jars.
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8
Place in the refrigerator to chill for a minimum of 4 hours, though allowing it to set overnight yields the best, most uniform texture.
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9
While the pudding sets, place the sliced almonds and coconut flakes in a dry skillet over medium heat, tossing frequently until golden brown and fragrant.
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10
Once the pudding is firm, remove it from the fridge and stir it gently with a spoon to ensure a creamy consistency.
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11
To assemble, place a few fresh berries at the bottom of a serving glass, followed by a layer of the chia pudding.
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12
Add another layer of berries and pudding, then top with a generous sprinkle of the toasted nuts, coconut flakes, and hemp hearts.
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13
Finish with a delicate drizzle of honey and a fresh mint leaf for a professional, cafe-style presentation.
💡 Chef's Tips
Whisking twice—once initially and once after 10 minutes—is the absolute secret to avoiding a gritty or lumpy texture. If the pudding is too thick for your liking after chilling, simply stir in an extra tablespoon of almond milk at a time until you reach your desired consistency. For a chocolate twist, whisk in 2 tablespoons of high-quality cocoa powder during step 2. Always use fresh, high-quality chia seeds; older seeds may not absorb liquid as effectively and can result in a runny pudding. Store any leftovers in an airtight container for up to 5 days, though it is best enjoyed within the first 48 hours.
🍽️ Serving Suggestions
Serve alongside a hot cup of Earl Grey tea or a vibrant iced matcha latte for a balanced morning. Pair with a side of Greek yogurt or cottage cheese to significantly boost the protein content of your meal. Top with a dollop of almond or cashew butter for a richer, more satiating flavor profile. For an elegant dessert, serve in chilled glass coupes and garnish with edible flowers. Incorporate a spoonful of lemon curd or fruit compote between the layers for a burst of bright acidity.