The first time I made cacao chia pudding, it was disgusting. It was hard, and crunchy, and really gluggy. I couldn't understand why because the instructions said "mix chia seeds and water in equal parts". For those of you reading this who have made chia pudding before, you know that -
1: You DO NOT use plain water unless you want to feel like your eating the flavour of literally nothing and
2: Chia seeds absorb up like a million times their weight in liquid.
Of course I had a disgusting, stodgy cup full of chia.
But now that I know better, I do better! It did take a few goes though and I was not interested in recreating the chia disaster of 2012 anytime soon after it. It wasn't until I went out for brekky and a friend ordered the chia pudding (umm what?) and she insisted I try it. She may as well have said "would you like some sludge from the bottom of the garbage bin?" Well, lucky I have manners and gracefully accepted her offer because to my absolute surprise, it was delicious!
Coconutty and sweet with fresh fruit and toasted nuts...where have you been all my life chia pudding?!
I went home and was determined to get this cacao chia pudding right. I researched the chia's absorbency, so I wouldn't make the same mistake again. I wanted my pudding to be soft and lush and sweet and yummy. Just like the cafe's one. And well, after a couple more goes, I got it!
- 4 tbs Chia seeds
- 1/2 cup Coconut milk
- 1/2 cup Water
- 1 tsp Cacao powder
- To sweeten if you like Maple syrup
