Fruity Chia Seed Pudding

Chia seeds are rich in nutrients, full of fiber and good fats, easy to prepare and visually interesting. They go great with chocolate and fruit, can be mixed with regular milk, coconut, soy or nut milk.

Only one tablespoon of chia seeds has as much fiber as 2 cups of broccoli, so if you are on a quest to eat more fiber, this instructable is for you.

Chia pudding has to be made ahead of time, at least 6-8 hours. Fruit fillings can be prepared ahead of time.

You can choose which fruit to use and layer your pudding however you like.

It can be kept in the fridge up to 4 days.

4 portions (~1/2 cup chia pudding per person)

1 can (400ml) coconut milk

4-5 tablespoons liquid sweetener such as honey or syrup

5 tablespoons chia seeds

small whisk

hand blender- optional

Fresh, canned or frozen fruit of your choice, about 400g:

-strawberries

-mango

-pineapple

-kiwi

-peach

-berries

-passion fruit

Additional seasoning like cinnamon, vanilla extract, ginger etc.

Pour the milk into a bowl, add liquid sweetener and mix very well. Sprinkle chia seeds over the milk and whisk everything together immediately. Chia seeds usually take a few minutes before they start the gelling process, but sometimes this might happen straight away and if you don't mix the seeds very well, you will end up with clumps of seeds and no way of separating them.

Once mixed, put aside for 15-20 min and then whisk one more time.

Cover with cling wrap and leave in the fridge overnight (at least 6 hours).

Chia pudding after few hours, it's ready to use straight away.

Use about 100g of fruit per portion.

Wash, peel and cut your fruit.

Decide if you want chunky or smooth filling.

Use a fork to mash soft fruit like strawberries.

Use a blender to process fruit into smooth pulp.

Or simply chop them into small pieces with a knife.

Canned peaches and freshly grated ginger blended in a smoothie maker into a pulp.

Fresh pineapple diced into small pieces.

Mashed strawberries and mango pulp with chunks.