Chia Seed Pudding

Chia seeds.  I just realized that these were the same seeds that you put on a chia pet.  Which is probably a good thing or I doubt I would have started eating them...or maybe I would have because then I could say I ate a chia pet.

Chia are some good stuff.  They're pretty amazing little buggers nutritionally, are great thickeners, really don't taste like much, and are so easy to add to pretty much anything (salads, smoothies, soups, etc.).  And they're pretty cheap (I bought a bag of Bob's Red Mill at Giant for $8 last week which will last me a solid 2 months).

Whilst pregnant during the dog days of summer, all I wanted was something refreshing to eat that was also healthy and easy to make.  Since a girl can only cut up so much watermelon, I went hunting and found that chia seed puddings are kind of thing and ridiculously easy to make.  And the texture is similar to tapioca, which I adore.

Here's what I came up with after doing some internet and taste-testing research:
1. Use coconut milk:  It's easy, you don't have to add sugar to make it awesome, and I always have a can in the pantry (ironically sitting next to the jar of chia seeds) so I have an instant desert now.
2. Top with fresh fruit:  In addition to making it look prettier, it was a great way to use up that bumper crop of raspberries I had this summer.  I used blueberries, peaches, and grapes (I don't really recommend the grapes), but I'd imagine most anything would be good.
3. Use mini chocolate chips:  normal size are just too big. Dark chocolate is awesome.
4. Anything that doesn't require preparations with heat in the summer are awesome.
5. Maple syrup is a good sweetener if you decide you need it.
6. This is one of the few desserts that should satisfy all of your friends' weird dietary habits (vegan, paleo, low carb, etc.)

Chia Seed Pudding
makes 4 servings
1 12oz. can coconut milk (full or low-fat)
1 1/2 tablespoons chia seed
1/2 cup mini chocolate chips
1/2 cup fresh fruit for garnish

Mix coconut milk, chia seeds and chocolate in a bowl.  Cover and let sit in the fridge for 30 minutes up to an hour.  Scoop into serving cups and top with fresh fruit.

Remaining pudding can be stored for up to a week in the fridge.  FYI: it might separate, but will stir back into prettiness easily.

Enjoy!