Chia Pudding

I haven’t been updating this lately because I haven’t been baking. I haven’t really been doing anything very experimental either. It’s very difficult sometimes to balance efficient meal making that is also healthy AND cheap too – especially with a fussier partner.

So I’ve been perusing some food blogs and Instagrams over the past few months, and one of my favourite is Tales of a Kitchen by Chris. I love it because I really admire Chris’ ethical stances and her dedication to healthy food, and as a fellow Perth woman I’m confident about sourcing the same ingredients and am able (and have!) to try her food myself.

So chia. Chia is great. I refer to chia as my ‘zombie apocalypse’ food, because it’s chock full of all sorts of vitamins and protein, it easily absorbs liquid, it’s super compact and light weight and I just figure should the time arise when humanity must flee the uprising of the undead, it’d be a really handy food to pack.

My other favourite thing is that you can source it locally. Unlike a lot of other so-called ‘superfoods’ that are grown and sold at the expense of farmers in China, Bolivia, and Peru, you can easily get Australian-grown chia! I buy Chia Co. brand chia seeds because it helps support farmers in the Kimberley Region, right here in Western Australia. That’s pretty rad!

Chia Co. make their own chia puddings, but at $3.50 a pop they’re not the most cost effective little things (delicious as I’m sure they are). Chris from Tales of a Kitchen has a great little chia pudding recipe that I’ve tried from one of her raw food baskets that she delivers around Perth. Making my own with store-bought coconut milk tastes just as good too (see below).


Homemade Chia Pudding

Makes approx. 3 small serves

1/3 cup chia seeds
400mL can coconut milk
1 tbsp sweetener of choice (I used agave nectar)
1 tsp vanilla essence
1/4 tsp cinnamon/nutmeg
1-2 serves seasonal fruit of your choice

1. Combine all the ingredients except the fruit in a small jug and stir until well combined.
2. Pour into ramekins, jars or small Tupperware containers and store in fridge overnight. The chia will absorb the liquid and become firm overnight.
3. At breakfast time top with your favourite fruit. I’ve had banana and passionfruit, and that was amazing. I think this would be good with peaches and stuff once they’re in season.



2 thoughts on “Chia Pudding

  1. Oh, you are so kind! I really enjoyed reading your post (including the uprising of the undead bit hehe) and I’m so happy to see you’re finding inspiration in my blog. Look fwd to hear about any other recipes you try. xchris

    • Aw, thanks for reading and commenting Chris! I’ve tried a few different recipes now and they’ve all been lovely! Hoping to get one of your raw baskets again soon too xo

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