I was first introduced to Chia Seeds by my brother a few years ago. He brought them by the house and was trying to convince my parents to soak and eat a spoonful everyday for health benefits. My mom looked at them and initially thought they were Basil Seeds (otherwise known to us as Tukmaria). Growing up, my mom always made a popular Indian drink called Faluda when we had visitors, a drink made primarily by mixing rose syrup with vermicelli and basil seeds with either milk or water. Although I’ve never been a fan of this drink, I still enjoyed the texture and taste of the basil seeds. I’d usually spoon out the seeds and eat them alone, leaving the drink behind.
My mom first thought they were the same, which immediately got my attention. It turned out that the seeds were actually Chia Seeds! These two seeds are very similar in terms of their appearance, health benefits, texture, and taste. Also, both are from the Mint Family, kind of like ‘cousins’.
Chia Seeds are great in so many ways! Three tbsp of dry Chia Seeds contains only about 190 calories, 7 grams of protein, 13 grams of fiber, and 11 grams of healthy fats (including omega-3 fatty acids, which are great for vegetarians). They are also rich in antioxidants, and contain a generous dose of calcium, iron, minerals and vitamins. They are gluten-free and can be used and digested whole (whereas flax-seeds need to be ground in order to obtain their nutrients).
When chia seeds are soaked in water, they expand and become gelatinous and have a jelly-like membrane similar in consistency to tapioca. They have the ability to transform liquid into a thick, delicious pudding-like consistency.
After experimenting with making Coconut Whipped Cream a few weeks ago, I was trying to come up with creative ways to use all the whipped topping I had made, besides just eating it with a spoon (which is a delicious option). I decided to throw some Chia Seeds in the whipped coconut milk in hopes to create some type of pudding, and I ended up with a delicious dessert. However, the initial consistency of the pudding was very thick due to the whipped coconut milk. So I took a step back and developed this delicious Coconut Chia Seed Pudding by using coconut milk instead of whipped coconut milk.
The result…DELICIOUS and ADDICTIVE!
This pudding is made with coconut milk, a little sweetener, and a lot of chia seeds and topped off with fresh fruit. My kids gobbled it up… they loved the flavor and texture of this dessert. I made it again recently when we were entertaining friends for dinner and found them scraping every last bite out of the bowl. Even my husband, who is usually skeptical about healthier desserts, thought it was delicious. This recipe is quick, requires no baking, and is nutritious!
Be on the lookout for other variations of this dessert!
What’s your favorite way to use Chia Seeds?
Three years ago: Summer Pasta Salad (vegan, gluten-free)
Two years ago: Cilantro Rice (vegan, gluten-free)
Coconut Chia Pudding with Fresh Fruit
INGREDIENTS
- 3/4 cup coconut milk , full-fat version
- 2 1/2 tbsp pure maple syrup
- 1/2 teasp vanilla extract
- 3 tbsp chia seeds
- chopped fresh fruit , blueberries, strawberries, blackberries, etc.
INSTRUCTIONS
- In a large mixing bowl, gently whisk the coconut milk, maple syrup, and vanilla extract until well blended.
- Whisk in the chia seeds.
- Pour the mixture into 2 or 3 serving bowls or glasses (depending on the size). Let it sit for about 30 minutes at room temperature.
- Cover and refrigerate for at least 3 hours (for best results, refrigerate overnight).
- Remove the bowls from the fridge about 15 minutes prior to serving. Top with fresh fruit and serve!
Nichole
I found this on foodgawker and LOVE it! I’ve used almond milk to do this, but your coconut milk version is so much better. =)
anjali
Hi! Thanks so much for finding me on foodgawker! I totally agree with you…I’ve used almond milk before, but I’m not a huge fan. This dessert is always a huge hit whenever I make it…even my kids love it. Thanks so much for the comment and thanks for visiting my site. Hopefully you get a chance to try out some of the other recipes.
Rakhee
I made this recipe for my family the other day and they loved it! Everyone was wary of chia seeds at first but once they tasted it, it was a hit. Thanks so much for the recipe, I ended up serving this pudding in miniature dessert glasses topped with a few raspberries 🙂
anjali
Ah yes, I’ve turned many chia seed skeptics into addicts of chia seed pudding =) great that they all loved it…not to mention it’s the perfect simple, easy, healthy dessert to make for dinner guests! Thanks for the comment and thank you for trying out my recipes!
Katie
Hi,
Do you need to soak the chia seeds in water first ? Thanks
anjali
Hi! No…you should not soak the chia seeds in water first. Make the mix and let them soak in the coconut milk overnight…it’s now the mixture gets it’s thickened pudding-like texture. Excited for you to try out this recipe. Let me know how you like it!
Macey
My husband is allergic to coconut and I saw that almond milk was not highly recommended. Is there any other type of milk that you think would work with this? Or is almond milk the best 2nd place option?
anjali
I’ve made chia pudding with almond milk and it still tastes great. I prefer coconut milk because of it’s taste and definitely would recommend that first, but I’ve opted for almond milk (or cashew milk) as a healthier alternative at times and it still tastes great. You can basically use any liquid or milk. I think I initially did not recommend it because as it stands by itself, I’m not a huge almond milk fan, but since I wrote this post, I’ve enjoyed it with almond milk several times as a lighter option. Hope that helps! And let me know how you like it!
sara
So good!! Thanks for the recipe! Used agave syrup instead of maple, turned out great.
anjali
Awesome glad you loved it! Thank you!!
Alison Jackson
Can this dish be frozen?
anjali
Hmmm…i’ve never tried it and probably would not recommend it. But it will last in the fridge for a few days.
Alison
Thanks! I made it and it was great! Nothing left to freeze -lol!
anjali
Thank you so much!!! THat’s great to hear…you seem to have the same problem we do…no leftovers haha.
Lori
This recipe is fantastic! It does not last long at my house when I make it. Everybody, even the decidedly non-vegan, loves it! Thank you!
anjali
Haha…seems like you have a similar problem to our house! This recipe has been a huge hit…check out my chocolate chia fruit pie! It’s similar and I’ve taken it to so many potlucks…HUGE hit as well!
Phoenix
Sooo good!!!! I have used oat milk and almond milk not amazing but I haven’t tried coconut milk… I’m excited to do this recipe!!!!
anjali
Awesome! Hope you love it!
Lisa
Can you use the low fat version of coconut milk?
anjali
Yes you definitely can! It may be a little thinner, but still will taste awesome!