My name is Christina, and I have texture issues.
Phew! It feels good to get that off my chest.
My texture issues usually stem from creamy things–more specifically: creamy things thickened with eggs.
All of the homemade pudding I consume is double strained because if oh-my-god if I get one of those gelatinized egg pieces, I can’t eat the rest of the day. So, you better believe that I double-strain my banana pudding, and chocolate pudding.
I have a delicate relationship with flan (each bite must be thoroughly inspected for lumps).
While you would think creme brûlée would give me the willies, not-so-surprisingly, with enough heavy cream, everything is delicious. I shouldn’t confess how many times a month I make my creme brûlée in the crock pot.
All this to say: I have avoided chia pudding for all of these reasons.
But, the internet has pummeled my eyeballs with so many images of chia pudding that I just had to try it. And worst case scenario, I would toss it in the blender for 5 hours to eliminate all lumps.
I forged on, mainly making this for baby, but if Mama enjoyed a spoonful, it wouldn’t be too bad.
Camille is in that stage where she wants to eat everything I’m eating. She pulled a Castelvetrano olive off my plate and never looked back. Yesterday, I was munching on cucumber sticks doused in vinegar and cayenne (did you know I’m Czech?), and she had to have a bite. Lacking teeth, she sucked the vinegar off and asked for more.
So, I just knew if Mama and Bebe sat down together and each had a pretty jar of chia pudding, there would be lots of smiles and many smears of pudding.
One thing I really love about this recipe is that since we start with 1 cup of chopped mango and use it all in the top and bottom layers of the pudding, we each get a 1/2 cup serving of fruit. One serving down for today, 4 more to go!
My chia pudding is super thick, almost like cheesecake. I like it like that, because my name is Christina and I have texture—ok ok, we’ve been there before. However, if you want a thinner pudding similar to tapioca, add 1-2 tablespoons of regular milk to thin it out, k?
This part is for my Mom: you probably think this recipe is weird, Mom. I get it. But go to the bulk section of Whole Foods (the same place you bought quinoa for Camille last week), and find chia seeds. Yes, they’re the same as chia pets. Moving on, you only need 3 tablespoons from the bulk bin. Don’t buy any more than that because if you hate it, you’ll have leftovers. Also while you’re there, grab another can of the full-fat coconut milk that Camille likes. And finally: I really do think you’ll like this, especially since you like tapioca pudding. It’s much healthier, because chia seeds have omega 3’s. Try it! If I can convince you to eat Ezekiel bread and drink green smoothies, chia pudding really isn’t that much weirder. Trust me? Love you!
10 minPrep Time
10 minTotal Time
- 1 cup diced mango
- 3 tablespoons chia seeds
- 1 cup full-fat canned coconut milk
- 1-2 tablespoons maple syrup (to taste)
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons extra milk, if desired
- for garnish: bananas, coconut flakes
- First, make the mango puree. Add the mango to a blender, and blend until smooth, adding water as needed. You can also use frozen mango and defrost it before blending. Set the mango puree aside.
- In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, and vanilla extract.
- Let the mixture rest for about 5 minutes to thicken. Add additional milk to thin out the consistency, if you wish.
- In two serving jars, layer the mango puree with the chia pudding.
- Cover the mango-chia pudding and chill for at least 4 hours.
- Before serving, garnish with bananas and coconut flakes.