Chia seeds seem to be having a moment right now. When I first started blogging over 4 years ago, they were a very hard to find ‘weird raw food’. Now you can even find them in Tescos! Chia seeds popularity is no doubt due to their impressive range of health benefits which include:
- High in omega 3 fatty acids
- A good source of protein
- High in fibre
- Can help you feel fuller for longer
- Support blood sugar balance
- Packed with vitamins and minerals such as calcium
Chia seeds don’t really have much of a taste. They can be eaten dry as a tiny seed that can be sprinkled on foods like salads or yoghurt, added to smoothies or stirred into porridge. They can also be soaked in a liquid as they will absorb several times their weight. This makes them a very hydrating food, and enables them to take on some flavour.
The texture of chia pudding can take some getting used to, but I love it! I find it quite like a mousse with some texture, but if you don’t like the idea of the little swollen seeds, just blend the pudding until it becomes smooth in a blender or food processor.
The possibilities are endless when it comes to how chia pudding can be flavoured and the ingredients that can be used, but for this recipe I decided to go super summery with coconut and lime! This recipe would be great for breakfast served with additional berries, or as a delicious dessert.
- 1/4 cup chia seeds
- 1/4 cup full fat coconut milk
- 1/2 cup coconut water
- 1 - 2 tbsp of liquid sweetener such as agave or honey (optional)
- juice of 1/2 lime
- toasted coconut and lime zest to serve
- Combine the chia seeds, coconut milk and coconut water in a bowl. Leave in the fridge to thicken for at least an hour. Add additional sweetener if needed. Before serving squeeze over the lime juice and stir through. Serve topped with toasted coconut and lime zest.
- I found this sweet enough from the coconut water and milk, but add as much sweetener as needed to suit you. If the pudding is too thick when it comes out of the fridge, just add more coconut water and stir. Feel free to make a lower calorie version with just 3/4 cup coconut water, or coconut milk drink such as Koko. The pudding will keep for 2-3 days covered in the fridge.
The basic 1/4 cup of chia to 1/2 – 3/4 cup of liquid recipe can be used in a number of ways. It might take a little practice to get the ratios right depending on your ingredients, for example if you add cocoa powder to make it chocolately, be sure to add some extra liquid.
Have you tried chia seeds yet?