On its own, chia pudding* is a great treat when you are looking for something different. Something with texture and a little sweet. In this recipe, I combined the pudding with fruit to make a parfait, using raspberries and blueberries to create a red, white and blue version in honor of Independence Day.
As you will see below, chia pudding is simple to make. Use this recipe as a base and create your own yummy version. Some examples include eating the chia pudding with grain-free granola, stirring in some organic powdered cacao for a chocolate version, topping the pudding with nuts or seeds, or just enjoy it plain.
Chia seeds are packed with nutrients. Learn more about chia seeds here.
*NOTE: This recipe is high oxalate due to the chia seeds. You can substitute chia pudding with whipped coconut milk for a similar parfait effect.
Chia Pudding Parfait
1 13.5-oz. (398 ml) can organic coconut milk (full fat)
6 tbsp. dry organic chia seeds
2 – 3 tsp. organic maple syrup (to taste)
2 cups organic fresh raspberries
2 cups organic fresh blueberries
Make the chia pudding ahead of time, allowing it to chill in the refrigerator overnight or at least 4 hours. To make the pudding, in a glass bowl stir together the coconut milk, maple syrup and chia seeds. I always shake the can before opening, but if part of the coconut milk is still chunky then use a blender to make the mixture smooth. Refrigerate until chilled.
Once the chia pudding has thickened, rinse the raspberries and blueberries. Use four 8-oz glasses and layer the fruit and the pudding to create the parfait. (See picture.) Chill again or enjoy right away.
