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Author: Ann Styles

Prep time: 5 mins | Chill time: 8 hours (overnight) | Total: 8 hours 5 mins | Serves: 4

I learned this recipe while working at a healthy cafe in Oakland, California, where I spent Sundays preparing nutritious meals for the community. The owner of the cafe, who attended the same culinary school as I did (though from a different batch), shared this simple yet versatile recipe with me. Chia seed pudding quickly became a favorite thanks to its creamy texture and endless topping possibilities. Pair it with fresh fruits, nuts, and seeds for a refreshing breakfast or snack that’s as delicious as it is nourishing.

Instructions

1. In a blender, combine the coconut milk, chia seeds, vanilla or almond extract, maple syrup, cinnamon, cardamom, and salt.
2. Pulse the mixture a few times just to disperse the chia seeds evenly. Do not over-blend.
3. Transfer the mixture to a quart-sized container with a lid. Refrigerate overnight (or at least 8 hours) to allow the chia seeds to absorb the liquid and thicken.
4. Once the pudding has set, transfer it into individual serving containers or bowls. Top with ripe mango slices and coconut flakes, or customize with your favorite fruits, nuts, or seeds.