There are certainly a lot of chia seed recipes out there, especially for pudding. I have always been a fan of chia seeds — sprinkling them on salads, on top of my oatmeal, in my yogurt and smoothies — but had yet to get on the chia seed pudding bandwagon…
…Until this month’s Recipe ReDux theme was announced: “Tea cups around the world are bubbling up with bold new flavors: From cardamom chai and sencha green to bubble teas and veggie teas. We wish we could attend the World Tea Expo the end of this month – but in lieu of a plane ticket, we’ll be cooking and baking and stirring up tea-inspired healthy dishes.”
Since I constantly type “chia” instead of “chai” or vice versa [seriously, does anyone else have this problem?? #foodbloggerproblems] and since I always have both chai tea and chia seeds on hand, I thought, “wouldn’t it be cute to make a chia-chai recipe?”
Besides being vegan, gluten-free and full o’ great nutrition, this recipe also whips up in 20 minutes (15 of that is the refrigeration time needed to thicken up the pudding).
Recipe: Chai-Chia Seed Coconut Pudding
This recipe makes a great breakfast, snack or dessert! While the mixture seems watery at first, it will thicken — a LOT! Chia seeds provide omega-3’s, protein and fiber, among other nutrients. Plus, they work as a binder and can be used in place of eggs in many recipes.
- 12 ounces unsweetened coconut milk (the kind that comes in soymilk-like containers AKA tetra paks, NOT the canned variety)
- 1 chai tea bag
- 1/4 cup chia seeds
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Nuts, such as pecans, for garnishing (optional)
- Heat coconut milk in the microwave in a large bowl for 2-3 minutes, until milk is steaming.
- Add remaining ingredients (except for nuts) and give a good stir.
- Transfer the mixture to the fridge and let sit for at least 15 minutes to allow the pudding to thicken up.
- Top with optional nuts. Enjoy cold.
Check out the fantastically creative and delicious recipes from other Recipe ReDuxers by following the link below!