Chia seed pudding is a perfect canvas for whatever flavors you want to celebrate. Chocolate, apple pie, strawberries and even turmeric, cinnamon and ginger. This pudding comes together in no time and the sun-kissed hue is enough to attract lots of attention and curious eaters. Loaded with protein and omega 3s, chia seeds are a staple in my pantry and, now, hopefully yours as well. This recipe can easily be doubled.
In a medium saucepan over medium heat, combine the coconut milk, maple syrup, vanilla, turmeric, cinnamon and ginger.
Bring to a simmer, whisking until the spices are well incorporated and the milk is a gorgeous sun-kissed hue. This will take about 2 minutes. Transfer the golden milk to a mixing bowl and chill in the fridge, covered, at least 20 minutes or until it cools down to room temperature.
Add the chia seeds to the golden milk, stirring well to distribute evenly, making sure to dissolve any clumps that may develop. Cover and refrigerate until the seeds are plump and have soaked up the milk. This will take about 3 hours or overnight is best.
Stir the pudding again to make sure there are no clumps and spoon into serving bowls. Top with your choice of fresh fruit, seeds, toasted coconut and/or granola of choice and enjoy. Refrigerate any leftover pudding.