While Joe and I were in Mexico working as Recovery Coaches at Crossroads Treatment Center, we had this glorious kitchen to play in. We had the day before New Year’s Eve off, so we spend some time creating some videos to share with you! We were very motivated, ambitious and directed. We just couldn’t find it within ourselves to be serious. Here’s our attempt(s) at creating a short video to show you how to make chia seed pudding: (feel free to watch this ridiculousness, or just skip right on down to the super simple recipe)
My husband Joe LOVES chia seed pudding. I pretty much make it just for him. When we traveled down to Mexico…we prayed that we would make it across the border with our huge box of produce from Ocean Beach People’s organic food market. This box had our chia seeds and cinnamon in it as well. We’re pretty particular if you didn’t notice yet 🙂 It was worth the risk! It was also an opportunity to share a few treats with the staff at crossroads.
I was excited to share the chia pudding process with you in video form, but I just couldn’t keep it together. We tend to get silly when we’re in the kitchen, and the cat jumping behind the camera mid-way was when I gave up. It was hysterical. Merlin the cat just sat behind the camera for almost 10 minutes, and all I could do was laugh. It’s the simple things in life, right?
On a more serious note, making treats for your lover is a must (if you didn’t already catch on). If you don’t have a lot of spare time, this is the perfect recipe for you!
My absolute favorite way to make chia pudding is with fresh coconut milk. The store bought kind isn’t half as good. Here’s a great instructional video to make the milk, unless you’re brave enough to wing it. You can totally just pour the coconut water into the blender, scoop all of the young coconut meat and combine to blend into a fresh, creamy milk! Opening coconuts can be a bit of a chore, so I highly recommend investing in a coco-jack if you are a coconut fanatic like me!
(ONLY 3) Ingredients:
- 2/3 cup chia seeds
- 2 cups coconut milk (or almond milk)
- 1/2 tsp cinnamon
- unsweetened coconut flakes
- raspberries or blueberries
Mix chia seeds, your choice of non-dairy milk and cinnamon in a 1-quart or larger glass container with a lid. Stir well if the lid does not fit tightly, or secure the lid and shake well. Refrigerate overnight or up to 8 hours. Stir well before serving, and serve in a bowl with optional fruit and coconut flake topping!
Try this recipe out and let me know how it goes! Please do share this article if you love it! <3