Chia Seed Pudding
One of the things I don’t get to do enough is spend the afternoon with girlfriends. Sometimes I get so caught up in everything else that I have going on, I forget how much I love getting together and cooking with my girls, drinking mimosas, and laughing our butts off. This Saturday I got to do exactly that, and was so spoiled by the spread they made for all of us!!
One of my biggest issues when entertaining is, I always over-think what I am making. I was so impressed when I arrived at Irina’s house with the spread that she and our other friend Chin had put out. They went to this awesome local bakery (Common Bond), bought fresh bread to use in the avocado toast (a simple touch they didn’t have to do, but made such a huge difference in the toast), and made a few other dishes. Everything was so light, but sooooo good. One of the things I loved most was the chia seed pudding. I have been dying to make chia seed pudding for a while now, and Chin’s recipe was so easy and really flavorful.
Let me start with this gorgeous spread – how amazing is this!? I should have titled this post “How to Host the Ultimate Girl’s Brunch”, because if I were going to host the next one at my house I would just copy this all over again. Complete with mimosas (bottomless because we are bad), avocado toast on fresh baked bread, chia seed pudding with fresh fruit, and shakshuka (which I try to make every week or two, it’s so satisfying).
Look at this avo toast!! Seriously!!! As if it weren’t good enough already, she topped it with sprouts, radish, and seeds – I don’t think I can have mine any other way now.
And finally the chia seed pudding… I love this recipe for so many reasons. It’s healthy, so flavorful, light, really easy to make, and satisfying. There are also so many variations you can make to it – add more fruit, take away the fruit, add dates, nuts, granola – whatever you want. The base of the chia seed pudding remains the same, you decide what goes on top!
Thanks Chin for the amazing recipe!
- 3 tbsp. chia seeds
- ½ cup canned low-fat coconut milk
- ½ cup unsweetened or vanilla coconut milk (found in refrigerator section)
- 1 tbsp. honey
- Optional topping ideas:
- berries
- banana
- toasted almonds
- granola
- dates
- Combine chia seeds and milk in a mason jar, and let sit overnight.
- When you are ready to eat, top with any of the desired toppings, and honey. The honey is important because without it, it will be a little bland.
- Enjoy!
I have that table! Love the spread and the chia seed pudding recipe.
I have a bag of chia seeds in my fridge and I don’t know what to do with it, LOL! This is great, I think I will try your recipe, thanks!
This looks wonderful! thanks for sharing!
Oh wow, I NEED a day like this. Not only does that chia pudding look divine but that avocado toast is almost too pretty to eat! Almost, I mean, I’d devour it but I’d feel bad at how pretty it was 🙂 So jealous of your brunch. I’m at the age where we all have young kids and doing this just isn’t in the cards right now.
This looks wonderful, and the sandwiches as well. I have been meaning to make chia pudding like forever but never got to it. I definitely have to and this version with coconut milk sounds so delicious.