Chia Pudding

Tammy Fry Kelly

Chia is an incredibly nutritious seed that is usually organic and sustainable.

I call this a pudding, but feel free to eat it for breakfast, as a snack or an after-dinner treat.

  1. 4 tbsp Chia Seeds
  2. 1/2 cup coconut milk (depending on the thickness of the milk you use, you may need a little more or a little less)
  3. A few drops Vanilla Extract
  4. Cinnamon (to taste)
  5. Pomegranate Seeds
  6. Roasted Shaved Coconut

Serves 2

  • Stir Chia, vanilla and cinnamon into the Coconut Milk and place in the refrigerator for 20 mins.
  • When ready to eat, add coconut shavings (raw or roasted), granola and fresh pomegranate seeds.

(When I first tried to de-pip a pomegranate, I was so frustrated; and covered with red pomegranate juice! So, just a quick tip for all pomegranate newbies – cut the pomegranate into segments and de-pip by hand in a bowl of water. The pith will float and the seeds will sink. Pour the pith and water out and you will be left with the seeds.)

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