I know I’m a teeny weeny weeeeeeny bit late to the chia pudding party, but I suppose it’s better to be late than to never arrive at all, right? 😉 The chia seed has been having a moment for what seems like the past three to five years. I reckon that’s probably because its uses are so delightfully limitless.
Tropicali, we’re here to party, there’s nowhere else that we wanna be… Tropicali, with everybody, just come with meeeee…
I chanced upon an old track in my playlist this morning, and as You may have gathered by now, it was Tropicali by Darius and Finlay! It must have been a case of musical nostalgia as, in that very moment, I was transported to when I first heard this tune. I don’t remember what I was doing then but I remember what I was feeling. It’s funny how even as the memory itself fades, the emotional afterglow tagged to the music lingers.
Before we go on, click the “play” button so You’ll get into the same tropical mood I’ve been in for the whole day. 🙂
Groove along, get funky, I promise I won’t tell. 😉
First up, gather these goodies:
- COCO-PITAYA BLEND:
1 large/ 1 medium/ 2 small Pitaya(s)
+ 1/2 cup Coconut Milk/ Coconut-Rice Milk/ any other plant-based milk
- 3 tbsp Chia seeds
- 1 tbsp Rolled Oats (optional)
- 1 tbsp Psyllium Husk (optional)
- 1/4 tbsp ground Vanilla (optional)
- A squeeze of lemon (optional) — Sour-ify to taste!
- Chopped Medjool Dates/ Maple Syrup (optional) — Sweeten to taste!
There are two possible versions to this pudding, namely…
(1) Blended, i.e. pour the chia seeds (and the rest of the optional ingredients) into the Coco-Pitaya Blend and blend the mixture once more before pouring it into a cup/ bowl/ jar and allowing to set. — Produces a dreamier, creamier pudding.
(2) Unblended, i.e. mix the chia seeds (and the rest of the optional ingredients) into the Coco-Pitaya Blend with a stirrer/ spoon and go straight to pouring the mixture into a cup/ bowl/ jar. — Produces a crunchier pudding with more texture.
Before consumption, chill the blended/ unblended mixture for about 15-20 minutes.
As for the toppings, I simply made a tiny portion of Tru-Nut’s PB mixture and poured that over chopped mangoes, sprinkled some desiccated coconut, ground flaxseeds and chia seeds before I called it a day.
*If You were wondering why I stuck a straw into this pudding… I do this silly thing where I slurp up my puddings with large straws haha!
It’s lovely, loaded with tons of amazing nutrients and absolutely easy to whip up! Make this the night before for a decadent breakfast or mid-day snack OR prep it in the morning for a hands-off, simple dessert to unwind from the day. I’m sure You’ll love this, have fun!