Chia Seed Pudding
Updated Feb. 16, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
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.
Powered by
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 use 1/4 cup of seeds, using 2T chia seeds, 1T flax seeds and 1T pumpkin seeds. First I finely bring all the seeds separately, using a coffee grinder.This will actually improve the benefits of the seeds and the resulting consistency of the pudding will be much smoother and taste more like a dessert than medicine. Combine the now ground up seeds with 1t cinnamon and 1/4 t salt and whisk together well.in another bowl, add the 1 cup liquid plus 1t vanilla extract and 2T sweetener, like maple syrup. The fun part is creating different variations of this very healthy dish. Fruit flavored kefirs are great as the liquid, or various nut or plant milks including coconut, almond, pistachio, banana, cow’s milk, juices, yogurt, etc. Depends on what flavor you want and how many calories you want to consume. Freeze dried fruit can be ground up into the ground seeds for another flavor bomb. Other possible additions to make this taste great are a squirt or two of unsweetened fruit sauce from a pouch. Costco sells mango, pineapple and more. You can add cocoa powder for a chocolate mousse like desert. Finally, you can top with granola or some nuts, or diced fresh or frozen fruit. Dark berries are a very healthful option. Whatever you make, be sure to whisk it all together well when first combined and again about 20 minutes later. Divide the pudding into 2 portions and refrigerate overnight. The jell this pudding makes, will help keep you full as it slowly moves through your gut.
Here's a non-dairy, simple recipe I've used that turns out great. Mix 1-cup Almond milk, 1-cup coconut yogurt, 1/4 cup chia seeds, 1 tsp vanilla, 2 tbs maple syrup. Let sit 30-minutes. Refrigerate overnight. Top with blueberries, strawberries, or whatever fruit. I also top with 2 tsp hemp seeds.
Thanks Laura, going to try this.
Good recipe but way too much sugar! The dried fruit is plenty.