Chia seed pudding seems to be all the rage in Blog Land, so after Pinning a few recipes to Pinterest, I finally bit the bullet and made a combination that was right up my alley: pineapple and coconut.
A little background: Chia seeds are extremely high in fiber, omega 3s, and protein, and are popular additions to smoothies, yogurt, salads, and baked treats. (I wrote about chia’s then-superfood status for Details magazine back in 2011.) Athletes love its slow-burn properties and throw the seeds in water for a pre-workout “fresca.” Leave the seeds in liquid over time, though, and the mixture turns into a gel, which brings us to pudding!
This chia seed pudding recipe is super easy, and given that I’ve been trying to decrease my sugar intake—I had two porcelain crowns put in at the start of the year, that’s how bad my sugar addiction is—I’m so excited to have a healthier option when I need something sweet.
Here are some pointers:
- Chia seeds are available at many grocery stores; I got mine at Trader Joe’s.
- I used a cleaned-out 24 oz. spaghetti sauce jar, which left about 2 inches for toppings. (I then transferred a portion into a smaller jar for the above photo.)
- Make sure to keep the amount of chia seeds proportional if you decide to change the liquid amounts. If you throw in less, there won’t be enough seeds to soak up the liquid, and you’ll be left with a water-y drink.
- I omitted the white chocolate—don’t get me started about how it’s not real chocolate—but the beauty of these puddings is that it’s a very as-you-wish dish. Blueberries, bananas, chocolate chips—the world is your chia seed.
- If you’re less enthusiastic about coconut, rest assured, it’s not overwhelming here. If you love it (like me), I’d double the amount.
And you know what goes well with chia seed pudding in a jar? Coasters! I’m hosting a giveaway for one set of four hand-painted coasters by theCoastal. It’s easy to enter, and your table will thank you for it. Enter here!