Ch-ch-ch-chia! I never put 2 and 2 together until my mom pointed out “Chia seeds.. is that like chia pets?” Good point mom. Being a 90’s kid, I grew up to the chia pet commercials where you could water a terracotta shaped animal and it would eventually grow “hair” aka a chia plant. Originally the seeds were grown largely throughout South America, but now Australia is the leading producer of chia seeds.
Chia seeds can be added to smoothies, salads, baked goods, porridge etc. They’re the superfood of choice for many atheletes because they contain essential vitamins and minerals, protein, fiber and lots of omega-3.
When they come in contact with liquid they turn gelatinous- which reminds me of the tapioca bubbles in boba/bubble tea and the rich and creamy coconut milk gives it a lot of flavor and makes it creamy instead of the thinner/milky texture you get when you use almond milk to make chia pudding.
This chia pudding is my mom’s recipe and is super simple to make! It’s also raw so it doesn’t require cooking just mixing and whisking! It makes a delicious vegan and dairy free breakfast, dessert or snack.
1 can of coconut milk
5 tbsps of chia seeds
1 tablespoon of organic sugar ( I use less- adjust according to preference)
Whisk all the ingredients together until the chia seeds start to become gelatinous and the mix starts to hold together. Pour into ramekins and refrigerate for at 3 hrs for best firmness.