Coconut Milk Chia Seed Pudding

This pudding is ridiculously easy to make. Stupid easy. I like to store it in individual portions in mason jars so I can grab one on my way to work for a nice desk breakfast.

Stir together 1 can (400mL) coconut milk, 1/4 cup chia seeds, and your chosen flavourings (my favourite is 1/4 tsp cinnamon and a pinch of sea salt.)

That's it. Seriously. Pour into your container of choice and refrigerate. The chia seeds work their magic and gel up into a lovely, thick, creamy pudding. The coconut milk is sweet enough that you don't need to add any additional sweetener.

Now, I'm a texture person. I have issues with certain foods based solely on their texture (I'm looking at you, cooked mushrooms!) But I found chia seeds an easy texture to overcome as soon as I started thinking of them as raspberry seeds (something I helped along by topping my pudding with fresh berries.)

Coconut milk is not a fat-free food, I know. But it's a healthy-ish fat. An enjoy-in-moderation fat. Chia seeds are one of those annoying trendy foods you see floating around the interwebs but they do pack a nutritional punch: omega-3, fibre, calcium, protein.

I make mine on Sunday night and it stays good all week. I divide mine into three portions (because I'm in the office three days per week) but it's individual taste. If I was eating it as dessert I would probably want a smaller portion.

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