I first discovered chai seeds when I read Chris McDougall’s Born To Run. Brilliant book about the Tarahumara tribe who live hidden in the Copper Canyons of Mexico. Fascinating culture. One of the distinct characteristics that McDougall points out is that these guys run ultra-marathons fueled by the chia seed.
Chia is now one of the most popular superfoods you’ll find anywhere. Renowned for it’s protein, fibre and omega-3s. I love adding them to smoothies but they look far cooler when you let them activate in liquid. Which is why chia puddings have been dominating Instagram since it started.
This recipe is terribly simple but I’m asking you to use our Holy Water. The most delicious nut milk you’ll ever make. And it only contains two ingredients!
However, if you don’t nut milk and would rather an alternative option then I suggest you stir these four ingredients in a container:
- Canned coconut milk – 1/2 cup
- Water – 1/2 cup
- Vanilla paste – 1 teaspoon
- Maple syrup – 2 tablespoons
Homemade Coconut Milk Chia Pudding
- Takes 5 minutes prep
- 20 minutes to set
- Makes 2 servings
Ingredients
- Holy Water – 1 cup
- Chia seeds – 3 tablespoons
Method
- Make our simple nut ingredient nut milk, Holy Water – alternatively, combine 1/2 cup of canned coconut milk, 1/2 cup of water, 1 teaspoon of vanilla paste & 2 tablespoons of maple syrup
- Add the chia seeds
- Stir for 30 seconds and then let sit in the fridge for 15 minutes
- Stir again, sit for 15 minutes
- Stir again
- Enjoy when you’re ready
- Consume within five days