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.