Whether it's a quick breakfast or nourishing dessert, Grapefruit & Ginger Chia Seed Pudding is the perfect make ahead treat!
Even though the chia seed pudding trend has been around for years, it took me a surprisingly long time to jump on the bandwagon. It seemed somehow weird. As a child of the 80's I have strong connotations between chia seeds and those wonky pottery chia pets that sprouted when watered. So eating pudding made out of the seeds? Um, no.
Eventually, though, I leaned how packed with nutrients the little seeds are and how easy they are to work with. These days I throw a tablespoon or two in my morning smoothie and add it to my iced tea chia fresca for added protein and fiber.
Also, I make chia seed pudding. Lots and lots of chia seed pudding. It's so stinking easy to throw together: just shake or stir the seeds together with non-dairy milk, add a little sweetness, and chill. Done.
The best part is that the pudding can be made and stored ahead, making it the perfect grab and go breakfast option. It also makes a lovely light dessert when you're craving something a little sweet.
My latest variation includes topping the creamy pudding with tart and sweet grapefruit slices and then sprinkling on crunchy toasted coconut. Plus I swirl a little fresh ginger into the mix to make things magical. That's right, I said magical. I think I'll grab one now. I hope you will too!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Omit the ginger. The pudding will still taste lovely without it.
2 | Substitute sliced oranges for grapefruit.
3 | Add additional maple syrup to make the pudding sweeter.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Vegan, Nut-Free, Paleo-Friendly, and Refined Sugar-Free
Grapefruit & Ginger Chia Seed Pudding
For the Chia Seed Pudding
½ cup full-fat coconut milk (from a can)
1 ½ cups unsweetened non-dairy milk (I like Super-Fast Cashew Milk)
6-7 tablespoons chia seeds
1 teaspoon freshly grated ginger
1 teaspoon pure vanilla extract
1-3 teaspoons pure maple syrup, to taste
For the Grapefruit Topping
2 large grapefruits, cut into segments
¼ cup toasted, unsweetened, flaked coconut
1. Make the chia seed pudding: In a large bowl or jar, whisk or shake together the coconut milk, non-dairy milk, chia seeds, ginger, vanilla, and maple syrup.
2. Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally. If the pudding seems thin after 2 hours add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture achieves a pudding-like consistency.
3. Spoon the pudding into individual servings, top with grapefruit slices and toasted coconut, and serve.
Makes 2 cups.
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