There are some trends that I am quite slow to jump on. Chia pudding is one of them. I’m not sure if I just thought it was a fad that would pass, or maybe it was that I thought little seeds transformed into a pudding just couldn’t be that good. Either way, I am way behind the times here.
The other day I was out and found a bag of chia seeds at my local T J Maxx on clearance.
I buy food items from T J Maxx on clearance, on occasion. But, as chia can be a bit spendy, I thought that if I was ever going to give it a shot, now was the time. Good deals have a way of breaking me down.
To bad I didn’t give these little protein-packed, Omega-3 laden seeds a chance earlier.
They are delicious.
Here I’ve made them into a simple pudding using coconut milk and honey.
Though the chia pudding is great on it’s own, the sauce on top is really what makes it. I juiced a few blood oranges, sweetened the juice just a tiny bit with a little honey and thickened it.
The result is a creamy, kind of crunchy, not too sweet pudding with a tangy, bright gelee on top.
I ate many of these for breakfast. So many. And dessert. These make a great dessert.
The nice thing is that this dish is so healthy. Dairy-free, gluten-free, refined sugar-free. Packed with nutrients and presented in a colorful little package. Doesn’t it sort of look like the cross-section of a dragon fruit? I think I’m going to have to add one of those in at some point.
- FOR THE CHIA PUDDING:
- 1 Can Coconut Milk
- 2 T. Honey
- ⅓ C. Chia Seeds
- FOR THE BLOOD ORANGE GELEE:
- 3 Small Blood Oranges, Juiced
- 1 t. Cornstarch
- ½ T. Honey
- FOR THE COCONUT PUDDING:
- In a small mixing bowl, stir together the coconut milk, honey, and chia seeds until well combined. Let sit for 5 minutes to thicken a little.
- Divide the mixture between 4 small glasses(or two large) and tap on the counter to level.
- FOR THE BLOOD ORANGE GELEE:
- In a small saucepan, whisk together the cornstarch and blood orange juice, starting with just a small amount of the juice and whisking in well before adding the rest of the juice to avoid lumps. Whisk in the honey.
- Bring to a boil over medium high heat. As soon as the sauce thickens and becomes glossy, remove from heat. Divide between the glasses of chia pudding, tapping on the counter to level the sauce.
- Refrigerate for several hours or overnight.
June Burns says
What a neat idea for chia pudding! Love the gelee topping, it is so pretty 🙂
Thank you June!
Sarah @ SnixyKitchen says
Holy moly me oh my! These sound and look scrumptious. I’m with you – I ALWAYS check the food section of TJ Maxx;)
Thanks Sarah! I’m glad I’m not the only one! 😉
Thalia @ butter and brioche says
What a delicious chia pudding! I often make chia puddings but never have thought to make a gelee ontop.. these look beautiful.
Thanks Thalia! The gelee totally elevates it!
I like chia pudding on it’s own, but it really does need some WOW topping to make it awesome. This blood orange gelee is perfect!
Thanks so much, Joanne!
These look amazing! Need to try them! How much coconut milk? Is it 8 oz can?
Thanks Mira! You would need a 14-15 oz can. I’ll update that in the recipe!
Tina @ Just Putzing Around the Kitchen says
Hmm, I’ve never tried chia before, but I might have to soon!
I wish I had sooner, it’s good stuff!
Megan - The Emotional Baker says
I haven’t tried chia pudding yet either, but you may have sold me. Sounds simpler than I would have thought. PS: Gorgeous pics as always 😉
Thanks so much, Megan! You should definitely try it!