I know, I know, I’m probably super late to the chia pudding party, but here I am!
I’m usually a bit skeptical when it comes to “trend foods”. Some, like acai bowls and nicecream, for example, I really love. But there’s other things, like matcha, that I’m meh about at best. I’m not entirely sure when I tried chia pudding for the first time, but I remember I instantly loved it.
Somehow, I just assumed that it was really difficult to make, or at least required hours of standing and stirring in front of the stove. Turns out, it literally could not be easier to prepare chia pudding: you just whisk together the chia seeds with your choice of liquid (milk, almond milk, coconut milk, etc.) and wait. That’s it. The only disadvantage is that you can’t spontaneously whip it up when you’re in the mood for it – which is how I make most of my meal choices.
Either way, chia pudding makes a great breakfast or dessert, and my I love to combine it with exotic and tropical flavors. So here’s an easy recipe for a basic chia pudding, topped with honey-whipped Greek yogurt and a mango passion fruit smoothie.
Chia pudding with Greek yogurt, mango and passion fruit
5 tbsp chia seeds
250ml coconut milk (or any other dairy or plant-based milk)
200g Greek yogurt
2 tsp honey
1 cup mango, cubed
2 passion fruits
coconut flakes, passion fruit, apples, etc. to serve
To make the chia pudding, add chia seeds and coconut milk into a bowl and whisk well. Cover and refrigerate for at least 4 hours, or overnight.
When ready to serve, combine Greek yogurt and honey in a small bowl and mix well.
Halve the passion fruits and scrape out the seeds. Blend with the mangoes, potentially add a little bit of water, until smooth.
To serve, spoon a layer of chia pudding into two glasses. Layer Greek yogurt and mango passion fruit smoothie on top and garnish with fresh fruit and coconut flakes.
What’s your take on chia pudding? And have you tried making it yourself? Let me know your favorite toppings!