Back in the kitchen.
Tired of boring breakfasts and intrigued by this new craze over chia seeds, I was wasting time on the Internet one day when I came across this beautiful recipe on Tastespotting. Who knew you could even make pudding out of chia seeds? I decided to give it a try, changing it as I saw fit, and ended up with a delicious, healthy, and super-gorgeous result perfect for breakfast or dessert. It took less than five minutes.
Coconut Chia Seed Pudding with Mango and Almonds
Active preparation time: Five minutes
Inactive preparation time: 4 hours, or overnight.
1/2 cup chia seeds
2 1/2 cups unsweetened coconut milk (the kind in the carton, not the can – like SoDelicious, or Silk PureCoconut, which I used.)
3 tbsp. agave nectar (you could also use maple syrup or honey)
1/2 tsp. lemon zest
Toppings: diced mango and raw almonds.
Pour the coconut milk and agave nectar into a container with a tight-fitting lid – I used a Nalgene water bottle and it worked perfectly. Shake it up to mix it, then add the lemon zest and chia seeds. Shake it all up and stick it in the refrigerator for at least four hours, or overnight. Sprinkle with mango and almonds, and serve!