You have to do it right though, and proportions are key here. Your pudding shouldn’t be drinkable, but it shouldn’t be solid as a rock, either. My ultimate testing method: if you hold the jar upside down and your pudding crawls out slowly, you’re good to go.
Prep time: 3 min
Waiting time: about 4 hours
THIS IS WHAT YOU’LL NEED FOR ABOUT 2 SERVINGS OF PUDDING:
4 to 5 tbsp chia seeds | 240 ml (1 cup) non-dairy milk (I love to use oat milk myself) | 1 tsp vanilla extract.
LET'S TALK TOPPINGS:
The sky is the limit here, really. But my favorite toppings include: unsweetened shredded coconut, blueberries, pomegranate and raisins. Although dates, 90% cacao chocolate, mango and banana sound pretty spectacular, too. (I’ll have to try those myself soon.)
AND THIS IS WHAT YOU’LL DO:
1. Put all the ingredients for the pudding in a jar and stir well.
2. Set aside for about 5 minutes and stir again (or if your jar closes well: just shake it!). Wait for another 10 minutes and stir/shake it again.
3. Put your pudding in the fridge for at least 4 hours. Is it still too thin? Add some chia seeds, stir and let it sit in the fridge a little longer.
4. Decorate with your toppings and serve!
Photo credits: Taj Amsterdam
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