Chia puddings are fantastic; they are creamy as tapioca puddings but crunchy and nutritious, as chia seeds are a bone fide superfood. Chia seeds are also compatible with all flavors, so you can use them with literally any other ingredient to create a mean pudding to suit your needs.
When combined with matcha green tea, chia puddings are on another level, both in flavor and nutrition. And to make things more exciting, let’s add fruit to our pudding. Did someone ask for a kiwi recipe? This is it!
Puddings are delicious at any time of day; they’re great for quick breakfasts, light lunches and healthy desserts. There’s no doubt you’ll want to make this one often.
The thing is, we need to eat healthier if we are to meet our health and weight goals, and natural ingredients are the easier way to do it. Hydrate chia seeds in any liquid and combine them with a regular smoothie — add your favorite ingredients to it — and you’ve got yourself a lovely pudding.
Pour your pudding into a coffee cup and carry it around or make it the first thing you eat after waking up. What matters here is that you’re already eating better, and you aren’t sacrificing flavor!
Matcha green tea is super healthy and delicious, and so are those crunchy chia seeds. These are the chief ingredients in our pudding, but you also need a creamy liquid, and that’s where coconut milk comes in. If you want, use almond, oat, or even regular milk for your pudding, that’s entirely up to you, and the results change little.
We’re also using citrusy kiwis to give a tang to our pudding. Substitute with any fruit if necessary; just ensure it’s sweet and tart, as you need the acidity to balance the pudding. As for the garnish, we’re using coconut flakes and kiwi chunks, but, of course, that’s just esthetic; garnish your pudding with anything, from mint sprigs to chopped walnuts!
Place the chia seeds in a bowl with 3 tablespoons of warm water. Stir and set aside.
Blend the coconut milk with the wiki, matcha and sugar. Pour over the chia seeds and stir to combine.
Let the pudding rest for 20 minutes and serve.
Garnish with kiwi and coconut flakes.
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