Chia Pudding, Three Ways

I'm on the chia pudding bandwagon (finally!) In the past, I tried store-bought versions that were watery and tasteless. I thought I would never like it and gave up on joining the chia pudding craze.

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But now, I finally understand what all the fuss is about! Let me share a few variations so you can find your very own favorite chia pudding to make at home.

I finally love chia pudding!

I'll be honest. I didn't like chia pudding for many years. I tried the pre-made chia pudding cups from the store and it was a watery, tasteless gel filled with flavorless black seeds. I threw it away. Meanwhile, my friend Marilyn is always touting its benefits; she especially likes to snack on it while dieting, as it can be very low calorie and can fill the tummy for several hours. But at first, I couldn't understand how she could eat such a boring dish and actually enjoy it.

Then one day, back when we lived in our South Florida town town center neighborhood; I took my daughter on a walk to one of my favorite healthy food joints, I ordered my usual meal, then noticed they had a new dessert offering of chia pudding with strawberry jam. I decided to give the stuff another try. I took a quick taste before walking home. OH MY LANTA. It was so good! Creamy and sweet with a fruit bomb from the jam. I gave my daughter a taste and she couldn't get enough, either. We stood there and finished the bowl on the spot; it didn't even make it home! We started to make that our daily treat - we would walk one mile round trip to the restaurant and share a strawberry chia pudding. Exercise plus dessert? Yes, please!

Save a dish! Mix up this easy-to-make treat directly in this convenient "Souper Cubes" silicone container.

I determined to figured out how to make this delectable treat at home, and it was surprisingly easy to do. Below are THREE variations you can make it yourself: low calorie, coconut and strawberry, and dark chocolate almond.

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CHIA PUDDING, THREE WAYS

Prep Time: 5 mins+ depends on recipe / Serves 6

Coconut Chia Pudding with Strawberry Jam

12 Tbsp chia seeds

6 cups sweetened coconut milk

Simple Syrup

2 Tbsp raw sugar

2 Tbsp water

Strawberry Jam

1 cup sliced fresh strawberries

2 tsp cornstarch

2 Tbsp raw sugar (optional)

1/2 tsp cardamom (optional)

Dark Chocolate Almond

12 Tbsp chia seeds

6 cups sweetened dark chocolate almond milk

Simple Syrup

1 Tbsp raw sugar

1 Tbsp water

Topping

6 Tbsp sliced almonds

Low-Cal Version

12 Tbsp chia seeds

6 cups unsweetened coconut milk

3 individual stevia packets (or other zero-calorie natural sweetener of your choice)

DIRECTIONS

1. Pour your milk of choice into the silicone mold or into individual bowls, split 6 ways (1/2 cup each.)

2. Add 2 tablespoons chia seeds to each 1/2 cup bowl. Stir with a fork to break up any lumps.

3. Separately, make a simple syrup by mixing 2 Tbsp raw sugar and 2 Tbsp water and heating a few seconds until it liquifies. (Skip this step if making the low-cal version.)

4. Add sweetener of choice: add the simple syrup to each bowl splitting it evenly OR add half packet of stevia to each bowl. Stir again.

5. Cover and refrigerate pudding for a few hours or overnight.

6. If making the coconut and strawberry version, add ingredients to a saucepan on medium heat and cook down until the jam thickens, about 20-30 minutes. Pour into a container and store in the refrigerator.

7. To serve, simple place one serving (1/2 cup) of chia pudding in a bowl and top with your choice of toppings or enjoy it plain.

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STEP-BY-STEP DIRECTIONS WITH PHOTOS

Step 1. Pour your milk of choice into the silicone mold or into individual bowls, split 6 ways (1/2 cup each.)

Step 2. Add 2 tablespoons chia seeds to each 1/2 cup bowl. Stir with a fork to break up any lumps.

3. Separately, make a simple syrup by mixing 2 Tbsp raw sugar and 2 Tbsp water and heating a few seconds until it liquifies. (Skip this step if making the low-cal version.)

4. Add sweetener of choice: add the simple syrup to each bowl splitting it evenly OR add half packet of stevia to each bowl. Stir again.

5. Cover a refrigerate pudding for a few hours or overnight.

6. If making the coconut and strawberry version, add strawberries and 2 Tbsp raw sugar to a saucepan on medium heat and cook down until the jam thickens, about 20-30 minutes.

Pour into a container and store in the refrigerator.

7. To serve, simple place one serving (1/2 cup) of chia pudding in a bowl and top with your choie of toppings or enjoy it plain.

Mmnn! We love it, and I know you will, too!

Chia pudding keeps for 4 to 5 days when properly stored in the fridge in an airtight container. It usually doesn't survive more than a few days in my house anyway, since my daughter and I devour every batch like candy!

If you want to treat yourself, go ahead and buy the whole Souper Cubes set! I use the various sizes all the time.

I hope you enjoy this healthy take on pudding! You can even try the low cal version to see if you like it, for those days when you're counting calories. Personally, I prefer the more indulgent versions, of course! Homemade chia pudding tastes great and is all natural, plus it's just so simple to prepare. Lately, I've been making a batch every week, and my baby girl and I eat it almost every day for a snack, breakfast, or dessert.

With Love,

Molly

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