If you have never had chia seed pudding, you are in for a treat. When you add liquid to the chia seeds, they absorb it and build a soft bubble around the central seed. It makes for a texture similar to tapioca. You can make it with any liquid, including dairy, but here we’re using coconut milk (the drinking kind, not the thicker type you find in a can). Once you’ve made the chia seed pudding, the sky’s the limit in terms of flavorings and add-ins. This makes for a lovely dessert or a satisfying breakfast.
Chai Tea Chia Pudding With Persimmon
Ingredients
- 1 cup coconut milk
- 5 tablespoon chia seeds
- 4 ounces strong chai tea
- 1/4 cup persimmon pulp
- toasted pumpkin seeds
- coconut flakes
- MATCHA PAWPAW VARIATION
- 1 cup Coconut Milk
- 4 tablespoon chia seeds
- 1 teaspoon matcha powder, mixed with 1/4 cup additional coconut milk to dissolve
- 1/4 cup pawpaw pulp
- toasted almonds
- coconut flakes
Instructions
- Mix the coconut milk with the chia seeds and refrigerate overnight.
- Add the tea a little at a time, and mix thoroughly.
- Arrange the pudding and the fruit puree in a fancy glass, in layers, parfet-style.
- Top with nuts, seeds and/or coconut flakes.