Chia Pudding with Raspberry Coulis
I’m a little late to the chia pudding fad because I was worried that I wouldn’t be able to swallow it. I can swallow tapioca pudding however. So when I heard that the chia seeds have have the same texture and consistency of tapioca, I had to try it out.
Making your own pudding with chia seeds has many advantages over traditional pudding.
- Easy to make. Just mix all of the ingredients together and let it sit in the fridge overnight.
- You can customize the consistency. Change the chia to milk ratio to make your pudding thinner or thicker.
- It blends well! After your chia pudding sets in the fridge, throw it in the blender for a traditional smooth pudding.
- You can customize the flavour. Add your favourite fruit, spices, syrups, etc. Use your imagination!
- Chia seeds are good for you. They are high in fibre and protein.
- 1 1/2 cups milk
- 1/3 cup chia seeds
- 1/2 tsp ground cinnamon
- 2-5 Tbsp maple syrup
- 1/2 tsp vanilla extract
- raspberries or other fruit for the topping
- Add all ingredients except raspberries to a mason jar and shake well to combine.
- Let rest covered in the fridge overnight or at least 3-5 hours.
- Optional smooth, blended version: Add to a blender and blend until completely smooth and creamy.
- Blend raspberries or other fruit for the topping.
- Serve chia pudding chilled and top with your desired blended fruit.
* NOTE: These recipes are what works for me. If you have swallowing difficulties, please consult a speech language pathologist before trying these recipes.
Did you try this Chia Pudding with Raspberry Coulis recipe? Please let me know how it turned out in the comments below! I love to hear your feedback and will use it to make new recipes and improving this site. Bon appetite!