OK, all that talk about sugar deserves a healthy follow-up, don’t you agree? So here’s a simple, colorful and yummy pudding recipe using the humble yet powerful chia seed. This dessert can be made with any type of fruit, really, but we love berries in our home, and try to get them when we can, so that’s what we used!
I first read about chia seeds from Super Healthy Kids, a blog I’ve been following since Vito was a baby. Chia seeds are an excellent source of fiber, protein and omega 3 & 6 fatty acids. When added to liquid (in this case, we used alm0nd milk), chia seeds form a gel-like texture similar to sago (tapioca), and so they are excellent ”filler-up-ers”: They fill you up, without the guilt of carbs! Plus, according to Super Healthy Kids, they also contain iron, calcium, magnesium and zinc.
To tell you the truth, I forgot the portions for this recipe… so it’s not much of a recipe! Haha! But, it’s so easy, you just need to follow your taste buds.
Basically, I pureed a punnet of strawberries with some almond milk, coco sugar, and vanilla extract. Add some chia seeds to that (as much as you’d like), and then let the pudding chill in the fridge for about two hours. (In our case, I made this pudding for dessert after lunch.)
When you’re serving this to kids, adding color to the toppings helps make the pudding even more appealing. Vito loves bright colors, so we used some kiwi, mango, and more strawberries as a topping to the pudding cups. You can drizzle a bit of honey on top, if you want to add some more sweetness to the fruits, but I find that the pudding is quite pleasant with the fruit alone. No cubing or dicing required, I just scooped the mango and kiwi from their “cups” and sliced a few small strawberries for the topping.
Easy, yummy, and so pretty, too! Kids will love the “sago-like” texture of the pudding.
You can also try a yummy alternative to sticky rice and mango, that lovely Vietnamese dessert: Soak the chia seeds in coconut milk for about four hours until the seeds get really big and gelatinous. To serve, cube some mangoes and sprinkle them on top of the coconut-chia pudding, and top with some more coconut milk and a dash of coco sugar. Yum!