Vegan, Refined Sugar and Gluten Free
The first time I made chia pudding I had a horrific experience. I ate too many chia seeds, my stomach swelled up, I didn’t put any yummy maple syrup in it, it was just miserable. I did kind of like the pudding itself though, even though I was still in my early chia pudding days. The chocolate chia pudding I made next was out of this world good. Creamy from avocados, chocolatey, sweet and peanut buttery. But it wasn’t really breakfast material. It was more dessert territory. I wanted to master the perfect fruit chia pudding. And I finally did it.
I thought I must be some kind of colour goddess when I thought up this beautiful layered effect. But then I went to the bathroom and realised I had made an exact replica of my bar of soap…it’s exactly the same! I must have been subconsciously inspired whilst I was washing my hands! The bottom layer is mango and coconut milk, the middle layer is strawberry coconut and the topping is blueberry and almond milk. This is complete sacrilege because mango is always my favourite, but this time the blueberry was actually the star of the show. It was so sweet and jammy. It tasted like blueberry cheesecake ice cream, which was my favourite flavour when I was nine. Fun fact I know.
The key to making good chia pudding is to put in lots of yummy ingredients as the backbone of the recipe. Chia has no flavour. None at all. It’s packed full of iron, antioxidants, vitamins and is a complete protein, but it tastes like nothing at all (That makes me not trust it…what is chia hiding from us?). The coconut milk makes the pudding deliciously creamy and rich, and the high ratio of fruit makes the pudding really sweet and hearty. Add some maple syrup if your fruit isn’t very sweet, and only use perfectly ripe and flavoursome fruit. Don’t use mushy or bitter berries, because they will taste even worse mixed up in a pudding.
Feel free to mix up the flavours and layers as well! Use whatever fruit and milk you prefer. You can use rice, almond, or soy. Just remember the flavour- it will come through! And guess what. You can totally eat these for breakfast. Just layer them in a jar, stick in some chopped fruit, and away you go.
This post is similar to an old chia pudding recipe I made (even the photos!) but the subtle changes really make it so much yummier! That’s why I’m putting it up again. PS whoever can spot where I edited my reflection off the back of a spoon gets a shout out.
Layered Chia Pudding Recipe:
For 4 jars of chia pudding:
8 tablespoons chia seeds
2 cups of coconut milk, almond milk, soy, rice or dairy
1/2 a medium mango, sliced
1/2 cup blueberries (fresh or frozen) defrosted if frozen
1/2 cup strawberries, cut up in chunks
1-2 tbsp maple syrup, optional
Separate the chia into three even sized bowls. Put the mango in a blender with 1/3 of the coconut milk and blend well. Pour into one of the bowls with chia and stir until well combined. Wash out the blender and repeat with the other two fruits, until you have three bowls of pudding beginning to set. Pour in your first layer carefully so it doesn’t splash on the sides. Wait to set (about ten minutes, not much longer) and repeat with your next layer. Add the final layer and refrigerate for a couple hours or overnight, so they’re fully set.
It’s easiest to fill the jars with the pudding when it’s still slightly runny, otherwise it’s hard to scoop in. You don’t need to use jars- cups look good, or bowls as well. Jars are just handy because you can put a lid on them and take them to work in the morning. Add the maple syrup to any fruits that weren’t very sweet, or as a nice top layer add a little dollop that you can swirl through. And remember, chia is really filling! You don’t need much to feel full at all xx
What a gorgeous chia pudding! I’ve wanted to eat more chia seeds more and this looks like the perfect recipe to start with! Beautiful and tasty too!
Thank you! Chia seeds are so good for you so I always feel super healthy when I’m eating them, especially when they taste so good!
The fruit puddings look very delicious and appealing. I love your photography too. It looks so very nice. Thanks so much for sharing and wish you a great week!
Thank you Liz! Have a great week 🙂
Haha I love when I subconsciously am inspired by something! This looks so fun! I love chia anything!
Thanks! me too 🙂
I’ve never tried chia, but you made it sound really delicious (if made the right way, for sure lol I’m definitely not try the plain version). These parfaits look lovely too. Pinning! 🙂
Thanks! You should try it they’re so versatile! Have a great week 🙂
My experiments with chia pudding have not been very successful until now. I just end up with milk with some chia-jelly-lumps in it. But I wil try your method – sounds soooo delicious!
That was me at first! Definitely tell me if this method works for you id love to know 🙂 I think the chilling time is definitely key!
those layers of color in the pudding look so festive and in that jar it looks super cute…great recipe and fabulous food clicks as always,thanks 🙂
I love the colours as well! Thank you 🙂
This looks amazing… and delicious!! Chia seed pudding is so tasty!! And this one is so pretty too!! WIN WIN!! 🙂
Thanks! I love chia pudding as well 🙂
Great post! Wow, I LOVE your blog! Found it through Shivaay Delights! Your photography is simply beautiful! I also remember the first time I made a Chia pudding – it’s simply amazing, isn’t it? That it thickens and becomes like a pudding. I make it a lot, also combined with oats as a breakfast bowl. Thanks for sharing, and so happy I found your blog!!! Sylvia
Wow thank you so much! That means so much to me. Chia pudding is amazing I love it!
Oooh! These sound so good, and the photos are gorgeous! I’m just starting to discover the wonders of chia – can’t wait to give this a try. 🙂
Ah thankyou! I love love chia ❤