We’re on a chia seed kick! We recently shared the sour cream chia seed banana bread recipe and this week…it’s chia seed pudding topped with fresh grapefruit and toasted coconut, and it’s delish! If you’re not on board the chia seed train yet, let me tell you…it’s packed full of fiber and antioxidants to make a great breakfast, but technically this pudding could make a great dessert. It depends on how you look at it. These little pudding cups can be a good on the go breakfast.
When the chia seeds sit in a container filled with liquid (like milk…or a non dairy milk like almond or coconut milk) over night, the little seeds expand creating a pudding like texture. You can sweeten it up naturally with honey and top it with fresh fruit, granola…nuts…you name it! We topped these with fresh grapefruit and toasted coconut. Isn’t grapefruit so beautiful? I just love the colors!
We’ve made over night oats which basically adds oats to the chia seed pudding. That’s another great way to add even more fiber!
Chia Seed Pudding
- 2 cups milk or non-dairy milk
- 6-7 tablespoons chia seeds
- 1 teaspoon vanilla extract
- 1-3 teaspoons honey to add sweetness
- For the Top:
- 2 large grapefruits segmented
- ¼ cup flaked coconut sweetened or unsweetened toasted
Make the chia seed pudding: In a large bowl whisk the milk, chia seeds, vanilla, and honey together.
Cover and refrigerate for at least 2 hours to thicken, whisking occasionally. If the pudding seems too thin after 2 hours add more chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture is like pudding.
Spoon the pudding into individual bowls or jars, top with grapefruit slices and toasted coconut. Enjoy!
Makes about 2 cups.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
What’s your favorite way to eat chia seeds? If you need some inspiration…here’s
more Chia Seed recipe ideas.