I’m sure you’ve all heard of the famous Chia Pudding and most of you will have tried it at least once. I’ve tried a few Chia Puddings (both store-bought and homemade), but I never really got into it. Eating it once was fine, but a second time was not needed. Until I tried this Chia Pudding.
I really like it, especially in the summertime. The coconut milk works wonders on the texture and the berries make a pretty pink color and add some flavor. I usually just use a frozen berry mix, raspberries or blueberries. It’s a great breakfast if you’re short on time in the mornings because it’s prepared the night before 😉
Chia seeds are a traditional food which was known centuries ago. Besides nutrition, it was used for medical purposes. Chia seeds are a great source of protein (ca. 20%), fiber (ca. 30%) and good fats (omega-3 and omega-6). Additionally, they contain minerals (Iron, Calcium, Magnesium) and vitamins (mostly B6 and K).
I measured everything in ml since I find it is the easiest way. To store I used a glass jar.
I hope you’ll enjoy this recipe! If you try it yourself, I would love to see a picture so tag me on Instagram (@eatflowsurf) or send me a message
Pink Chia Pudding
20min (+30min baking time) • 4 servings • easy
- 50 ml Chia seeds
- 200 ml coconut milk
- 100-125 ml Berries (e.g. frozen)
- optional: rice syrup, maple syrup or honey to sweeten
- optional: fresh berries to serve
- Fill the Chia seeds into a glass jar.
- In a food processor, mix the coconut milk and the berries into a liquid mixture.
- Add the coconut-berry-mixture into the glass jar and mix with the chia seeds.
- Let sit in the fridge overnight.