- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 210 kcal
Quick summary
“Chia pudding is a functional no-cook dessert that gains natural gelatinous texture with almond milk, vanilla, honey, and fresh fruits. It is worth preparing for the practicality of leaving it ready in the fridge for a refreshing and satiating snack.”
What you need to know
- Stir the chia seeds well into the almond milk right at the beginning so they don't stick to the bottom.
- Let it rest for 5 minutes and stir again to redistribute the seeds before final hydration.
- Keep in the refrigerator for at least 1 hour so the chia forms the characteristic firm gel.
Ingredients
Main
- 1/2 cup of chia seeds
- 2 cups of almond milk
- 1/4 cup honey or other sweetener
- 1 teaspoon of vanilla extract
- Fresh fruits to taste (strawberries, kiwis, bananas)
Instructions
Principal
- In a bowl, mix the chia seeds, almond milk, honey, and vanilla extract.
- Stir well until the seeds are completely incorporated into the liquid.
- Let the mixture rest for about 5 minutes so the seeds absorb the liquid.
- After 5 minutes, stir again to prevent the seeds from clumping.
- Distribute the mixture into individual containers.
- Refrigerate for at least 1 hour, or until the mixture is firm.
- Before serving, decorate the Flan with the chopped fruits of your choice.
- Serve cold and enjoy!
Chef's tips
- Prepare the recipe in individual glass jars with lids to facilitate transport and daily consumption.
- Chop the fresh fruits and add only at the time of consumption so they don't release excess water into the cream.
- Prefer natural vanilla extract instead of artificial essence to ensure a soft and delicate aroma.
Variations
- Chia pudding with cocoa: mix 1 tablespoon of 100% cocoa powder with the milk before incorporating the seeds.
- Bicolor mango flan: blend half the plant-based milk with mango and alternate layers with the vanilla flan.
- Version with spices: add a pinch of cinnamon powder and fine shavings of orange peel to the mixture.
Substitutions
- Almond milk: can be replaced by homemade coconut milk, oat milk, or traditional skim milk.
- Honey: use maple syrup, coconut nectar, or natural stevia sweetener for calorie control.
- Suggested fruits: replace strawberries and kiwis with blackberries, sliced mangoes, or fresh passion fruit pulp.
How to store
Store in covered glass jars in the refrigerator for up to 5 days without losing consistency. Keep the fruits separate and add only at the moment of tasting.
Can it be frozen?
We do not recommend freezing prepared chia pudding. The freezing process breaks the gelatinous structure of the seeds, releasing thin liquid when thawing.
What to serve with
Serve accompanied by chopped strawberries, fresh kiwi slices, blueberries, or banana rounds. Toasted coconut flakes and pumpkin seeds add excellent crunchy contrast.
Frequently asked questions
Can small children consume chia?
Yes, the hydrated seeds are soft and safe for children over 1 year old, providing important fiber and minerals.
Why did my chia pudding become too liquid?
The ideal ratio is about 1 tablespoon of chia for every 60 to 70 ml of plant-based milk; if it was thin, add 1 more tablespoon of chia and wait 30 minutes.
Can I leave the flan ready in the refrigerator overnight?
Yes, letting it rest overnight is ideal, as the seeds reach maximum hydration and ultra-creamy texture.
Do I need to grind the chia before mixing?
No, chia absorbs liquids and forms intact mucilage without needing to be ground, maintaining its texture and whole nutrients.
