Chia Seed Tapioca Pudding Recipes

CHIA PUDDING

Steps:

• Combine milk, chia seeds, sugar, and vanilla extract in a bowl; let sit about 10 minutes. Stir the mixture, cover the bowl with plastic wrap, and refrigerate 8 hours to overnight.
• Top the pudding with coconut and raisins to serve.

MATCHA CHIA PUDDING

Steps:

• In a large bowl whisk together almond milk, maple syrup and matcha. Stir in chia seeds. Let mixture sit for 15 minutes, stir again. Pour into 4 half-pint mason jars or ramekins. Refrigerate, covered, until thickened, at least 2 hours. Garnish with fresh raspberries.

CHIA SEED BREAKFAST PUDDING

Steps:

• Coarsely chop half of the dried apricots. Place chopped apricots in a small pot with passion-fruit juice, 25 grams sugar (1 1/2 tablespoons), lemon juice and a pinch of salt. Simmer very gently over low heat until apricots are soft and liquid has turned syrupy, about 30 minutes.
• While chopped apricots cook, put remaining whole apricots in a bowl and cover with boiling water. Let soak until plump, 10 to 20 minutes. Drain and reserve plumped apricots and the apricot sauce for garnish.
• Meanwhile, in a quart container with a lid (or use a cocktail shaker), combine almond and coconut milks, remaining 25 grams sugar (1 1/2 tablespoons) and a pinch of salt. Stir in chia seeds and kasha, if desired; shake thoroughly so that seeds are evenly hydrated. Let rest at least 20 minutes or until pudding has a rich, creamy texture. Seeds should be fully hydrated. (Pudding will keep for up to 3 days but may require rehydrating with more almond or coconut milk as the seeds continue to absorb liquid.)
• To serve, spoon pudding into bowls. Top with apricot sauce, plumped apricots, almonds, coconut flakes and sliced banana, if desired.