Chia Seed Pudding
Ingredients
- 20whole dried apricots
plus more as needed
- ⅓ cpassion fruit juice or nectar
passion fruit-pear is fine
- 3 tbspsugar
- 1 ½ tsplemon juice
- salt
- 2 cunsweetened almond milk
- ½ ccoconut milk
- ½ cchia seeds
- ¼ ctoasted kasha
optional, see tip
- chopped roasted almonds
toasted unsweetened coconut flakes and/or sliced banana, for serving, optional
Directions
- 1
Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion fruit juice, 1 1/2 tablespoons sugar, the lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
- 2
While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce.
- 3
Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 1 1/2 tablespoons sugar and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
- 4
To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots and almonds, coconut flakes and/or banana, if desired.
Chia Seed Pudding
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About this Recipe
Looking for a nourishing breakfast or a naturally sweet treat that practically makes itself? This Chia Seed Pudding is your answer, transforming simple ingredients into a delightfully textured, gently sweet dish that’s perfect any time of day.
The magic of this recipe lies in the incredible power of chia seeds. These nutritionally dense seeds effortlessly thicken a blend of coconut and almond milks into an almost instant pudding, creating a unique tapioca-like texture. It’s a testament to how wholesome ingredients can combine to create something both satisfying and special, with minimal effort.
Prepare for a wonderfully unique texture, reminiscent of tapioca pearls, in every spoonful. The flavor profile is gently sweet, beautifully balanced by the rich notes of coconut and almond milk, making it incredibly versatile. While designed for breakfast, with a touch of honey, this pudding becomes sweet enough for a light and wholesome dessert. You can use either black or white chia seeds, or even a mix, and the pudding will continue to thicken as it sits, so feel free to adjust it to your perfect consistency.
Customizing your Chia Seed Pudding is simple. For a sweeter treat, stir in a little honey while the seeds are swelling. If the pudding becomes too thick for your liking, just thin it out with a splash more almond or coconut milk before serving. You can also play with the toppings: consider roasted almonds, toasted unsweetened coconut flakes, or sliced banana for added texture and flavor. The dried apricots and passion fruit juice in the base already offer a lovely fruity dimension.
Enjoy this flavorful pudding as a satisfying breakfast to kickstart your day, a delightful addition to your brunch spread, or even a wholesome, guilt-free dessert.