Chia seeds pudding is simple and can easily be adapted to include your favorite fruits and toppings. A lot like the overnight oats recipe. In this recipe, I make the basic chia seeds pudding by combining chia seeds with agave syrup and coconut milk. And then later top it with mango pulp.
It took me some time to make my first chia seeds pudding, but I think the wait was worth it because I was waiting for my favorite fruit to come in season — the MANGO!!! And that too Alphonso mangoes brought right from the markets of Mumbai and hand carried to Bucharest. Ah! I am blessed with friends that care so much 🙂
Chia seeds: The traditional energy food
In Mayan language, Chia means “strength” and chia seeds have been traditionally used as an energy food by Native American communities. Long distance runners use them for sustenance.
They are power-packed with antioxidants, fiber, proteins, calcium, omega-3s, and many other vitamins and minerals. You can sprinkle them to smoothies, breakfast bowls, salads, and also add to your cakes and muffins.
I love this pudding because it is healthy, delicious, super quick to make, and uses just 4 ingredients. It is great as a breakfast or a dessert or a snack! You choose 🙂
Mangoes and coconut milk give this pudding a tropical flavor. You can use any non-dairy milk or regular milk too. Apart from mango, I also want to try the chia seeds pudding with berries. They are in season and a very berry chia seeds pudding will be awesome too! What other fruit would you recommend?
If you like this recipe, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
- 2 tbsp chia seeds
- 3 tsp agave syrup (or any other sweetener)
- ½ cup coconut milk
- 2 mangoes (~1 cup mango pulp)
- 7-8 rose petals
For the basic chia seeds pudding, add 1 tbsp chia seeds, 1½ tsp agave syrup, and ¼ cup coconut milk per serving in individual cups.
Mix well and refrigerate for at least 4 hours.
Peel, chop and puree the mangoes. Keep a few mango pieces aside for garnish.
After 4 hours, take out the basic chia seeds pudding from the refrigerator. Mix well. It will have a thick gelatinous texture.
Top with mango pulp and garnish with the remaining mango pieces, few chia seeds and rose petals. Serve cold.
How to use Chia seeds
The best way to use dry whole Chia seeds is to soak them for at least 3-4 hours before using them. Like many nuts and seeds, Chia seeds contain anti-nutrients called phytates that block the absorption of certain nutrients. Soaking helps remove these anti-nutrients.
Chia seeds are also hydrophilic, which is why they swell up when soaked and are great to make healthy gluten-free gelatinous puddings. If you are using them without soaking, or in recipes that do not have a lot of water, drink water after eating the seeds.
Powdered or ground chia seeds can be used without soaking. I like to use ground seeds mostly as a thickener when I don’t want the texture of whole chia seeds in the dish.
Too much of chia seeds may lead to uneasiness so like every good thing, eat them in moderation.
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