- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 270 kcal
Quick summary
“Functional pudding of chia hydrated in milk with vanilla extract, sweetened with honey and served with chopped fresh fruits. A preparation rich in fiber and creamy consistency, excellent for starting the day with energy or composing light snacks.”
What you need to know
- Stirring at the 10-minute resting mark breaks up clumps and distributes the seeds through the liquid homogeneously.
- The mucilage of the chia swells during hydration, creating the gelatinous texture without requiring starch or gelatin.
- The refrigerator time allows the gel to firm up completely until it reaches the consistency of a spoon pudding.
Ingredients
Main
- 1/2 cup of chia seeds
- 2 cups of milk (can be plant-based)
- 1/4 cup of honey or brown sugar
- 1 cup of chopped fruits (banana, strawberry, or kiwi)
- 1 tablespoon vanilla extract
Instructions
Principal
- In a bowl, mix the chia seeds, milk, and honey until you get a homogeneous mixture.
- Add the vanilla extract and mix again.
- Cover the bowl with a cloth and let it rest for 10 minutes.
- After 10 minutes, stir again to avoid lumps and cover again.
- Leave in the refrigerator for at least 30 minutes, or until the mixture reaches a creamy consistency.
- When serving, add the chopped fruits on top.
- If desired, garnish with a drizzle of honey and mint leaves.
- Serve cold and enjoy!
Chef's tips
- Assemble the recipe directly in individual glass jars with lids to organize the week's portions.
- Cut fresh fruits only at the moment of consumption so they don't oxidize or release liquid into the cream.
- Mix with a fork or wire whisk to dissolve the honey and vanilla evenly in the milk.
Variations
- Mix 1 tablespoon of 100% soluble cocoa powder into the milk to prepare a chocolate version of chia pudding.
- Add ground cinnamon or Sicilian lemon zest to flavor the vanilla base.
- Sprinkle crunchy granola, toasted almond slivers, or shredded coconut on top when serving.
Substitutions
- Traditional cow's milk can be substituted with almond milk, oat milk, coconut milk, or soy milk.
- Honey or brown sugar can be swapped for maple syrup, coconut nectar, or xylitol sweetener.
- The suggested fruits can be exchanged for blueberries, cubed mango, chopped papaya, or seedless grapes.
How to store
Store the chia base hydrated with milk in a closed container in the refrigerator for up to 4 days. Keep the fresh cut fruits in a separate container to preserve the flavor and prevent the pudding from becoming soggy.
Can it be frozen?
It is not recommended to freeze the ready-made hydrated chia pudding with fruits. The gel formed by the mucilage loses cohesion when thawed, releasing residual water that separates the seeds and results in a curdled appearance and excessively watery texture.
What to serve with
Pairs with whole-grain toast with peanut butter, boiled eggs with olive oil, or a cup of black coffee without sugar. It is excellent layered with plain non-fat yogurt.
Frequently asked questions
Can I blend the chia in the blender so I don't feel the whole seeds?
Yes, blending all ingredients in a blender before chilling produces a smooth and velvety cream, ideal for those who have restrictions on the original texture of the gelatinized seeds.
Why do chia seeds settle at the bottom of the bowl?
This happens if the mixture is not stirred after the start of hydration; mixing at 10 minutes distributes the suspended seeds while the vegetable gel begins to form.
How long does the chia need to rest to reach pudding consistency?
The seed begins to gelatinize in 30 minutes, but the ideal firm and silky consistency is reached after 4 hours in the refrigerator or resting overnight.
What is the most suitable type of plant-based milk for this preparation?
Homemade coconut milk or oat milk offer greater density and creaminess to the final consistency, while almond milk leaves the preparation smoother and more neutral.
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