This chia pudding is the perfect idea for breakfasts and snacks for busy families on the go. I like to make a batch of these puddings and store them in little jars in the fridge ready to load up with tasty toppings.
- 1 cup chia seed
- 400ml coconut milk
- 500ml filtered water
- 1-2 tbsp maple syrup
- In a small round bowl mix the chia seed and coconut cream.
- Add the maple syrup and water then stir.
- Stir the pudding until the seeds start to swell.
- Refrigerate for 2 hours to allow the pudding to set then assemble the pudding with various toppings as desired.
Make sure that you stir the pudding for at least 2 minutes, to begin with then intermittently keep stirring to make sure all of the seed agitated well. If this step is not done, you will end up with a chia seed pancake on the bottom of your bowl and coconut milk soup on the top.