Recipe by nikkid
"Chia seeds are a wonderful alternative source of omega-3 fats, fiber, and energy. This easy pudding is similar to tapioca. It can be served warm. Add fresh fruit for a nice twist. Use whatever dried fruit you prefer for topping."
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unsweetened coconut flakes
This is a nice, healthy recipe that I like to have for breakfast sometimes. I've used regular milk, and I've also used almond milk which turns out really tasty. Instead of sugar I use stevia, and I add about 4 tsp of cocoa powder to make it a chocolate pudding. Berries go really well on top. PS- the more chia you add per amount of liquid, the thicker the pudding is/ the more the chia gells up.
Let this set overnight at most - if left longer it starts to take on a very strong grain taste and the texture goes from tapioca-like to frog egg-like. It gives some variety to the chia menu I suppose. However, if I make it again I'll make a half batch to avoid keeping it around too long.
I love this - I usually make it chocolate, and either use coconut sugar or a few tbsp of raw honey. Both are great!
I actually made this from looking at a chocolate chia pudding but didn't have any cocoa. Here's how mine is a little different. I made it just for 1 serving and used 1/2 cup original flavor almond milk, 2 T chia seeds, 1 packet domino/stevia blend sugar and a couple drops of vanilla and added a T. of golden raisins and a few pumpkin seeds. I only let it set for about 20 minutes before eating. I'll try overnite the next time. I ate this for breakfast and it was very feeling and tasted very rich. I'll have to get use to the consistency of tapioca though or blend it to see how that does.
I used 1 can coconut milk, 2 cups almond milk, 1/4 cup cocoa, 2 tbsp raw honey, 1 cup chia seeds, 1/2 tsp each of vanilla and almond extract. Yummy!
My husband is a firm believer of the "powers" of chia seeds so, I had some laying around and I tried this. To me, it needs more sugar and vanilla in it. I didn't have raisins so I added a few mini chocolate chips with the coconut. That helped a lot.
I made a vegan twist on it and used coconut milk instead of milk, mashed bananas for added nutrients, added very little brown sugar versus white, added toasted coconut flakes, added a dash of cinnamon and skipped the raisins. The best pudding I've ever tasted!!!
This was DELICIOUS! I made it vegan and used vanilla soy milk instead of regular - therefore omitting the vanilla mentioned in the recipe. I didn't wait the written eight hours but instead just 4 'cause I was dying to try it! Yummmmmm!!!
However, I think the calorie count on this recipe is way off - should be 200 (minimum) per serving (still making 4 servings).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 109
** Calories from Fat: 39
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