Whether it’s a quick breakfast or nourishing dessert, Grapefruit & Ginger Chia Seed Pudding is the perfect make ahead treat!
Even though the chia seed pudding trend has been around for years, it took me a surprisingly long time to jump on the bandwagon. It seemed somehow weird. As a child of the 80’s I have strong connotations between chia seeds and those wonky pottery chia pets that sprouted when watered. So eating pudding made out of the seeds? Um, no.
Eventually, though, I leaned how packed with nutrients the little seeds are and how easy they are to work with. These days I throw a tablespoon or two in my morning smoothie and add it to my iced tea chia fresca for added protein and fiber.
Also, I make chia seed pudding. Lots and lots of chia seed pudding. It’s so stinking easy to throw together: just shake or stir the seeds together with non-dairy milk, add a little sweetness, and chill. Done.
The best part is that the pudding can be made and stored ahead, making it the perfect grab and go breakfast option. It also makes a lovely light dessert when you’re craving something a little sweet.
My latest variation includes topping the creamy pudding with tart and sweet grapefruit slices and then sprinkling on crunchy toasted coconut. Plus I swirl a little fresh ginger into the mix to make things magical. That’s right, I said magical. I think I’ll grab one now. I hope you will too!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Omit the ginger. The pudding will still taste lovely without it.
2 | Substitute sliced oranges for grapefruit.
3 | Add additional maple syrup to make the pudding sweeter.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Vegan, Nut-Free, Paleo-Friendly, and Refined Sugar-Free
Grapefruit & Ginger Chia Seed Pudding
For the Chia Seed Pudding
- ½ cup full-fat coconut milk from a can
- 1 ½ cups unsweetened non-dairy milk I like Super-Fast Cashew Milk
- 6-7 tablespoons chia seeds
- 1 teaspoon freshly grated ginger
- 1 teaspoon pure vanilla extract
- 1-3 teaspoons pure maple syrup to taste
For the Grapefruit Topping
- 2 large grapefruits cut into segments
- ¼ cup toasted unsweetened, flaked coconut
Make the chia seed pudding: In a large bowl or jar, whisk or shake together the coconut milk, non-dairy milk, chia seeds, ginger, vanilla, and maple syrup.
Cover and refrigerate for at least 2 hours to thicken, whisking or shaking occasionally. If the pudding seems thin after 2 hours add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time until the mixture achieves a pudding-like consistency.
Spoon the pudding into individual servings, top with grapefruit slices and toasted coconut, and serve.
Substitute sliced oranges for grapefruit.
Add additional maple syrup to make the pudding sweeter.