Chia seeds may be utilized in a variety of ways, and we’ll show you one of the more creative ones today. I hope you like it!
Time to prepare: 5 minutes
2 hours or more of refrigeration
- 1 cup (250ml) of chocolate coconut milk
- 1 cup (250ml) of chocolate almond milk
- 1/2 cup (125ml) of chia seeds
- In a container, mix the milk and the chia seeds. Stir the milk and the seeds for 5 minutes so it doesn’t get lumpy.
- Put it in the fridge for approximately 2 hours. Serve.
Like I normally do, I invited my readers to participate by telling me what they thought about my recipes and offering me some advice. What are their thoughts on this one? Do they enjoy it, and did it make someone essential to them happy? Does it save them any time? Simply put, what do our readers think of this recipe? It’s finally here:
Hi, I tried the chia pudding, and it is delicious. It tastes like fruit pudding. It’s a tasty breakfast choice. I began with the chocolate banana recipe and then added the coconut milk; it’s delicious!
Do you know whether these chia puddings can be used as a topping for pancakes or soufflés? I’m not sure how long they’d last, but that’s one of my favorite breakfast options!
I tried one egg on top and it was fine. But my favorite use is to put a tablespoon in a bowl for a nutritious snack.
Hello, Sandy! Chia pudding is divine. Thank you very much for sharing this recipe.
Vietnamese (or maybe Thai and Vietnamese) flavor. I’d cook it again, but with different spices. I’d also add more creaminess and less chia seeds for a more yogurt-like flavor. Last night, I made one for my grandmother. I followed the recipe exactly and think it’s really tasty, albeit a touch more Thai-style.
This was produced on Sunday and shared with a buddy on Monday. That was delectable! I like the concept of using chia seeds for sour cream or half and half.
This dish omitted something crucial out: no calories!
I was looking for something fast and simple to cook for a friend’s birthday celebration one day. I saw this and couldn’t wait to build it! Everyone wanted to know what I prepared, and they liked it!
I used coconut milk to make the chia seed pudding. That tastes rather delicious.
After my chocolate chia seed pudding had completed setting, I sprinkled it with fresh mint. This makes the pudding both refreshing and incredibly chocolaty without being too sweet.
And one more thing before I say good-by to everyone: You’re 1000, no 1 000 000, no 1 000 000 000 times more great, pleasant, and fantastic than any of the recipes on this page. I adore you, I adore you all!