Updated: Jan 17, 2020
Chia Seed Pudding is simple, fast, and keeps a couple of days in the refrigerator. Mild and subtle, they easily absorb the flavors you choose to use in the pudding. For this one, I like to use full fat organic coconut milk out of the can. The more liquid you use, the more pudding there will be as the seeds soak up the liquid. I have used cardamom in this recipe, but you can easily opt for any spice you like, such as cinnamon or ginger.
1/4 cup chia seeds
1/2 cup or more coconut milk
Tablespoon dried, unsweetened, shredded coconut
Tablespoon honey or other sweetener
1/4 teaspoon cardamom (optional)
Sliced banana, additional shredded coconut, cacao nibs to top
Stir the milk into the chia seeds and decide if you want more liquid, based on how thick the pudding is. Then add in coconut, sweetener, and any spices. Top with fruit and any other toppings.