The title is not a lie. This is the most epic chia pudding ever. So long are the days of watery, slip off your spoon puddings. This pudding can hold its own.
Now I must warn you, there is a little bit of dairy in this recipe. I’ve been having a pretty scandalous love affair with Siggi’s yogurt lately. I can’t help it. It’s so sinfully creamy and delicious. I found myself eating one daily, sometimes twice! I’m not ready to give it up. It’s not bothering my stomach, it’s made with natural ingredients, and it has plenty of probiotics! Until I learn how to make this on my own (And hopefully with coconut milk) it’s going to have to do.
But please do not turn away just yet, you can easily make this with a non-dairy alternative. And I have also heard that Chia Pudding made with Canned Coconut Milk is pretty delish.
- 1 cup almond/cashew/coconut/hemp milk
- 3 tbsp chia seeds
- 1 tbsp yogurt (organic greek, sheeps, goat, coconut)
- 1 tbsp 100% maple syrup (or stevia, coconut sugar)
- Optional: 1 probiotic supplement powder
Place all contents in a bowl or mason jar and whisk, either using a whisk or fork. Whisk until all is combined. Now leave it alone for 5 minutes. After 5 minutes, whisk or stir again. Leave it alone for another 5. After the next 5, whisk or stir again. Continue this process until you get the desired consistency. To make this process easier I place all the ingredients in a mason jar, close the lid and shake it every 5-10 minutes. Works like a charm.
I recommend making this at night, stirring/shaking it every five minutes. Then just let it sit and absorb overnight. In the morning you will have deliciously thick chia pudding.
This chia pudding is glorious on it’s own, but please by all means feel free to add toppings.
My favorites are berries, walnuts and cinnamon. Maybe even an extra little drizzle of pure maple syrup.