I still remember the first time I tried chia seed pudding - at Le Pain Quotidien near Union Square. It was made with coconut milk and was thick, creamy, and perfectly sweet. I've been on a mission to recreate it ever since and even though I've followed their recipe it's never quite the same. I came pretty close last week with this Winter Chia Seed Pudding I made with a lot of cinnamon, blackberries, fresh mint and kumquats. Except, I had to buy a whole quart of kumquats, so I am now eating them endlessly. Regardless, this chia seed pudding is hearty and super flavorful so I'll definitely be making it again.
Winter Chia Seed Pudding
- 1 cup of chia seeds
- 1/2 cup of coconut milk
- 1/4 cup of whole milk yogurt (I used plain but image that flavored would be cool too!)
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- handful of fresh kumquats and blackberries
- fresh mint
- dried coconut
- In a bowl, mix chia seeds, milk, yogurt, vanilla and cinnamon so fully combined. Cover and let sit overnight. Check occasionally as chia seeds will start to expand and you can add more liquid as you go. Remix as you add more coconut milk or yogurt and it will absorb.
- Once chia seeds have fully soaked, pour pudding into a bowl. Top with fresh fruit, mint, coconut and a drizzle of honey.