Making this Summer Chia Pudding is kind of like doing magic. Add milk and a touch of sweetener to these tiny little seeds and voila, before you appears a big bowl of creamy pudding. Pudding that’s jam-packed with antioxidants, fibre, protein and healthy fats. Top that off with fresh summer fruit and coconut, and you have yourself the perfect healthy summer snack.
This Summer Chia Pudding is incredibly simple to make and is a guaranteed crowd pleaser. Just pop the ingredients in a bowl the night (or even a few hours) before, so it’s all ready to go when you need it.
I created this recipe for The Urban List Brisbane, which you can find here! Hope you enjoy! I’ve popped a printable recipe below too so you can enjoy it all summer long.
- ¼ cup chia seeds
- 1 & ½ cups plant-based milk of choice
- 1-2 tbsp maple syrup
- pulp of 1 passionfruit
- Desiccated coconut
- The night before: Mix together the chia seeds, milk, sweetener and passionfruit pulp in a medium bowl. Let the mixture sit for 10 minutes, then mix well again. Place the pudding in the fridge to set overnight, or for at least 2 hours.
- Before serving: Stir the chia pudding well and divide the mixture between two jars or bowls. Top with mango, more passionfruit pulp and some coconut for crunch.