Chia pudding is very versatile as long as you stick to the ratio of 500 mL (2 cups) of liquid to 60 mL (¼ cup) of chia seeds. Whether you use black or white chia seeds makes no difference. The result will be the same though the black seeds make the pudding look a little more grey in colour.
For the liquid, I like to use cow's milk or dairy free coconut milk but you can use almond milk, oat milk, or even macadamia nut milk to keep it dairy-free.
- For coconut milk, if your coconut milk is very thick and heavy (read: fatty), you can dilute it with a little water to thin it out. This is especially important for canned coconut milks which can be quite thick
- For cow's milk, I prefer to use a full-fat milk (like 3.25 % fat whole milk), but low fat milk and even skim milk also work. Each will yield a more or less decadent, creamy pudding depending on the fat content.
For the sweetener, I prefer a liquid sugar, like maple syrup or honey. This way, you don't have to dissolve it. Agave is another good option. Granulated sugar and brown sugar can work, but they take a little more effort to dissolve, so be forewarned. You can adjust how much sugar (honey, maple syrup, or agave) you add according to your preferences. Some like it really sweet and others prefer a less sweet chia seed pudding.
Once your chia pudding has chilled overnight, it will be thick, but not too thick, and ready to be eaten for a quick breakfast or dessert. You can get very creative with the toppings. I topped the pudding with fresh raspberries and toasted flaked coconut. You can find flaked coconut pre-packaged or in the bulk section of your local health food store, or get the shredded kind if you can't find the flakes. The flaked coconut adds both texture and flavour.
This pudding makes a great breakfast to perk you up in the morning, or a fresh, cooling dessert in the evening. You can also make this rose water chia pudding.
Dairy free coconut milk chia pudding with raspberries
- 500 mL (2½ cups) unsweetened coconut milk or other non-dairy milk or cow's milk if you prefer
- 45 mL (3 tablespoon) pure maple syrup plus more for serving
- 60 grams (¼ cup) chia seeds
- 1.25 mL (¼ teaspoon) orange zest optional
- 200 grams (1⅔ cups) fresh raspberries
- Toasted flaked coconut
- Combine the coconut milk and maple syrup in a 1 liter container (or jar) that has a tight fitting lid. Close the container and shake it to mix.
- Add the chia seeds and orange zest to the container. Close the container and shake it to mix.
- Refrigerate the container for about 4 hours (or even overnight), stirring every so often, until it “gels.”
- Serve the pudding chilled, topped with a drizzling of more maple syrup, a sprinkling of toasted coconut flakes and a handful of raspberries.