Chia Seed Pudding
Updated Feb. 15, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 20whole dried apricots, plus more as needed
- ⅓cup passion fruit juice or nectar (passion fruit-pear is fine)
- 3tablespoons sugar
- 1½teaspoons lemon juice
- Salt
- 2cups unsweetened almond milk
- ½cup coconut milk
- ½cup chia seeds
- ¼cup toasted kasha, optional (see Tip)
- Chopped roasted almonds, toasted unsweetened coconut flakes and/or sliced banana, for serving (optional)
Nutritional analysis per serving (4 servings)
443 calories; 23 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 9 grams polyunsaturated fat; 56 grams carbohydrates; 14 grams dietary fiber; 29 grams sugars; 11 grams protein; 614 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion fruit juice, 1½ tablespoons sugar, the lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
- Step 2
While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce.
- Step 3
Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 1½ tablespoons sugar and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
- Step 4
To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots and almonds, coconut flakes and/or banana, if desired.
- Toasted kasha, also known as buckwheat groats, can be hard to find. But you can easily toast raw kasha in a dry skillet for 2 to 3 minutes, stirring often. Or leave it out.
Private Notes
Comments
Here is my recipe 1/2 cup chia seeds 2 cups of milk 1 tsp of vanilla Whisk, let it sit, whisk 10-15 minutes later. Let it sit overnight and stir it again the next morning. Maybe add some strawberries or cocoa powder. It is fairly low calorie and high in fiber. You don't need to add sweeteners.
WAY too many 'rules' here. Been making Chia pudding for years. Simply add 1/3 C chia seeds to each C of liquid. Coconut Milk is quite heavy in fat so be aware! T'Joe's has MANY varieties of fruit juice that you can choose from depending on fruit you are using. Any fruit juice works depending on amount of sweetness (and calories) you want! Any 'milk' will also work, whisk in some coco powder to taste if using the black chia esp. so you don't end up with 'grey' pudding. Frozen fruit works!
This was fantastic! I improvised a little since I didn’t have almond milk or dried apricots or passion fruit nectar (I used oat milk, dried mango, and guava nectar) and it still turned out lovely. I get the impression it’ll work with most substitutions. One thing: I didn’t add any of the added sugar, and it turned out perfectly sweet (I was nervous about over sweetening it, and I figured I could always just sweeten it later if needed). The mango and nectar was perfectly sufficient
I omit the sugar and apricots and really everything except the chia seeds. 3 cups plain Greek yogurt 3 cups goat kefir 1/2 cup chia seeds 1/2 cup ground flax 2 cups frozen wild blueberries or mixed berries Mix and let sit overnight Stir and serve
Way too many calories for my breakfast!
This is my first time making a Chia seed pudding and pudding hits the mark after sitting overnight. I got a little creative with the dried apricots as I did not have enough and subbed dried apples/pineapple. The resulting sauce is a little on the sweet side for me, best cut with fresh fruit. Overall a success.