The first time I tried chia seed was when my mother in law added some to lemonade. I had never heard of chia seed and this was before the big craze started. It reminded me of the Thai basil beverage which has little jelly seeds of basil in a honey sweetened drink. When chia seeds are exposed to liquid they sprout and become jelly like as well. These days you can find chia seeds at your local grocery and health food store. The benefits of eating chia seeds include an excellent source of fiber, omega 3’s, and protein.
This coconut chia pudding can be made the night before and enjoyed for breakfast or it also makes a filling and refreshing afternoon snack. I used fresh mango and granola on mine, but I use different fruit based on what I have available. The coconut milk I used is already sweetened, it’s the one you find in the dairy coolers, so no additional sugar is needed.
In a mason jar add 2 tablespoons of whole chia seeds and 1 cup of coconut milk. Stir well and place in refrigerator. I like to do this overnight, but the chia seed will get sprouted in about an hour. When you take it out, give it a good stir and add granola and fresh mango. Super easy, delicious, and good for you!