Red White and Blue Chia Puddingsjump to recipe
These Vanilla Chia Seed Puddings are so darn tasty, healthy, Paleo-friendly, a breeze to make, and a festive way to bring color to any Summer BBQ or get together!
I have a confession, I've been enjoying chia seed puddings for YEARS …but I've never posted a recipe. Forgive me!
If you like tapioca pudding, I think you'll like chia seed pudding. The consistency is similar! They come together so quickly, too. All you need to do is stir coconut milk with the chia seeds (I like to add a few teaspoons of vanilla extract + a couple tablespoons of maple syrup for bonus flavor), pour it into your serving containers, and let it chill until it the seeds plump up by soaking in the luscious coconut milk.
As a way to add color and enjoy the Summer fruit bounty, I like to add some blueberries and strawberries on top. These would make a great dessert for a big family gathering or BBQ! Just pour them into clear plastic cups (like these) the day before the party and your dessert is done – no more thinking about it.
I'm in Austin, TX this weekend for Paleo f(x)! This event is a FABULOUS way to get connected with like-minded health folks in the Paleo world AND meet some of your favorite bloggers in person. Because several of these bloggers are dear friends and colleagues who live across the country, we like to take advantage of our time together by exploring the food in the city. SO, be sure to find me on Snapchat and Instagram (username @fedandfit) for more regular updates. If you have a ticket to Paleo f(x), be sure to come see me at my cooking demonstration at 3:00 p.m. on the cooking stage on Saturday! I'll also be handing out an exclusive recipe card from my upcoming book.
Red White and Blue Chia Puddings
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 8-10 servings 1x
- 2 cans (13.5 ounces) full-fat coconut milk
- 1/2 cup black chia seeds
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 pint fresh blueberries
- 8 large strawberries, de-stemmed and sliced thin
- 8 sprigs fresh mint
- In a large mixing bowl, whisk the coconut milk with the seeds, maple syrup, and vanilla extract. Once incorporated, pour an even amount into 8 cups.
- Let the cups set for at least 4 hours or overnight in the refrigerator.
- Garnish the puddings with the blueberries, a sliced strawberry, and a sprig of fresh mint.