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RECIPE: Chia Seed Pudding (Miinekaanani)
- Yield: Serves 4
Description
If chia seed pudding isn’t in your make-ahead breakfast rotation, it should be. This three-ingredient rendition by Kickapoo chef Crystal Wahpepah is not only easy as pie but also slightly tropical tasting, since it calls for coconut milk. It also works as dessert — and a healthy one at that, since the soluble fiber in chia seeds is so good for you.
Instructions
- Mix the coconut milk, chia seeds, and agave syrup in a large bowl. Cover the bowl and set it in the refrigerator for 4 hours.
- Divide the pudding among 4 clear bowls or pudding cups to show off how the seeds expand and rise to the top, creating layers.
Chia Your Way
Chia pudding is a great riffable base: Top it with seasonal fruit, homemade granola, or layer it with homemade jam. You can even experiment with different flavor profiles by adding in nut butters, spices, or cocoa powder — whatever you have on hand. It is also a great homemade staple to have in your kitchen to add to smoothies, freeze as a summertime dessert, or spread on toast.
Excerpted from A Feather and a Fork by Crystal Wahpepah with Amy Paige Condon Copyright © 2026 by Crystal Wahpepah with Amy Paige Condon. Excerpted by permission of Rodale Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
