Chia Pudding
Overnight chia pudding with chocolate and mango variations -- prep once, eat all week.
Timing: 30 mins
Chia Pudding
Overnight chia pudding with chocolate and mango variations -- prep once, eat all week.
Timing: 30 mins
Key move
Ensure chia seeds fully hydrate by whisking again after 10 minutes; the pudding should thicken noticeably before chilling.
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The Setup
- Cutting Board
- Chef's Knife
- Whisk
- Mixing Bowls
The Mise en Place
5Your prep station before cooking begins
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My pudding has little lumps of seeds, it's not smooth.
Ah, that's the chia seeds clumping up! They absorb liquid quickly. Make sure you give it a really good whisk right after you mix everything, and then do it again after about 10 min…
My pudding is still really runny, it never got thick.
It sounds like the ratio might be a little off. For a nice thick pudding, we usually aim for about 3 tablespoons of chia seeds per cup of liquid. If it's too thin, you can try stir…
Chef's Notes
Whisk vigorously for the first 2 minutes to prevent chia seeds from clumping.
Top with toasted coconut flakes or a sprig of mint for a fresh finish.
Prepare the pudding base up to 3 days in advance and store in the fridge.
The Method
MIX
Whisk everything in a bowl or jar.
All ingredients are combined in the bowl or jar.
STIR AGAIN
Wait 10 minutes, then whisk again.
The mixture has thickened slightly and is smooth after the second whisking.
CHILL
Refrigerate 2 hours or overnight.
The pudding is fully chilled and has a thick, spoonable consistency.
SERVE
Top with fruit, granola, nuts.
Toppings are added to the chilled pudding.
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