Ah, the mighty Chia seed. (Yup, comes from the same Ch-ch-ch-chia! pet that was popular in the 80s). They’re tiny but powerful: an excellent source of omega-3 fatty acids, antioxidants, fibre, iron and calcium. Plus they help raise HDL cholesterol (the “good” cholesterol that protects against heart attack and stroke. (www.medicalnewstoday.com/articles/291334.php)

There are so many variations of chia pudding, but this is my family’s favourite, even for Chelsea who is my fussy eater. This makes a great breakfast, healthy dessert, or snack.

 

Pina Colada Chia Pudding

6 Tbsp. chia seeds

2 cups coconut milk*

sweetener, to taste

fresh (or canned or thawed frozen) pineapple pieces

Stir chia seeds into liquid, add sweetener if you wish. Stir well a couple times after 10-15 minute increments as the seeds soak up the liquid. This will help prevent lumps. Then put in the fridge and let sit for at least 1.5 hours. You can let it sit overnight, and just add a bit more liquid in the morning to thin it out to your desired consistency. Stir well again and stir in or top with pineapple. Mmmm. Tastes like a Pina colada, but without the rum.

 

* Use canned coconut milk with the rich coconut flavour (the stuff found in the non-dairy aisle is way too bland). Use the entire can of the coconut milk and then top up with neutral non-dairy milk like soy so you have 2 cups of liquid.

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