Chia Seed Pudding is an easy, delicious, and endlessly customizable dessert, or breakfast, with enough oomph for savory flavors or fresh fruit and edible flowers.
Chia Seed Pudding
1/2 cup chia seeds
1 can unsweetened coconut milk
1 tablespoon finely crushed piloncillo
1 tsp vanilla bean (split and seeded gently with a knife)
1/2 tablespoon Mexican cinnamon (powder)
1.5 tablespoons of sugar
1/8 teaspoon almond extract
1/2 cup blueberries
1/2 cup raspberries
1/2/cup peaches (optional)
- Gently mix chia seeds, coconut milk, piloncillo, vanilla bean, sugar, almond extract, and half of the cinnamon in a bowl (save the rest for serving). Once the seeds begin to absorb the liquid, the mixture will thicken.
- Add mixture to serving bowls, cups, or mason jars. Tap the sides of the container to settle the mixture and remove air pockets. Refrigerate for 2 hours prior to serving or refrigerate overnight for best results.
- Before serving, lightly dust the pudding with the remaining cinnamon. Add berries and one mint leaf to each serving.
RECIPE BY GABE GOMEZ / STYLING AND PHOTOGRAPHY BY KEITH RECKER
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