Coconut Chia Seed Pudding with Mango

I'm definitely late to the chia seed party. It took me a long time to wrap my head around eating something that I once grew into pets. If you're a certain age, you know what I'm talking about. Ch-ch-ch-chia!

These days you don't find chia seeds at Toys R Us. No, they're in the nutritional support aisle at Whole Foods.

chia seeds

So what are chia seeds? They're the seeds of a flowering plant in the mint family (thank you, Wikipedia). The reason everyone is eating them these days is that they're packed with fiber, protein and omega-3 fatty acids. These nutrients help control blood sugar levels, keep the brain healthy and reduce the risk of heart disease.

They also have a mild flavor, so it's easy to sprinkle them over a bowl of cereal or a container of yogurt. Eaten right away, they add a subtle crunch — and a lot of nutrition. 

When you soak chia seeds in a liquid, they soften and plump, like tapioca. That's why chia "pudding" recipes are popping up all over the Internet. 

In this recipe, you simply combine coconut milk and chia seeds, let the mixture sit overnight, then top with chopped mango. You can enjoy it as a nutritious, make-ahead breakfast, a mid-afternoon snack or a guilt-free dessert. 

You can really take this recipe and run with it. Coconut milk imparts great flavor. But almond, soy or regular milk would work well too. Or try strawberries, blueberries, bananas or pineapple in place of the mango. 

Stir chia seeds and milk in a container. Refrigerate overnight.

Mix in some chopped mango and put the rest on top. Enjoy!

Coconut Chia Seed Pudding with Mango

1 Tbsp plus 1 tsp chia seeds

3/4 cup coconut milk (or any type of milk)

½ cup chopped ripe mango (or other fruit)

1.    Stir together chia seeds and milk. Refrigerate overnight.

2.    Give the container a shake. Mix in some of the mango.

3.    Transfer to a bowl. Top with remaining mango.

Note: Play around with the amounts of chia seeds and milk until you get a consistency you like.

Serves 1-2