Last Friday, I was standing at my refrigerator trying to decide what to make with chia seeds and flaxseeds.
After some consideration, and a handful of dark chocolate chips later, I decided to make chia seed pudding using my favorite protein shake.
The pudding turned out delicious. It has a light banana coconut flavor, and the texture is similar to tapioca pudding. My kids and husband were fans.
I’ve been making a large batch and eating it for dessert (add strawberries and a dollop of whipped cream) and as part of my breakfast.
Chia seeds have a huge nutritional profile for a small amount. They are high in omega 3 fatty acids, fiber, protein, and so much more.
Banana Coconut Chia Seed Pudding
1 ¼ scoop vanilla protein powder
2 ½ cup Almond Breeze Almond/Coconut Milk (you can use any milk, but this gives it a light coconut flavor)
¼ cup of water
2 handfuls of ice
8 tablespoons chia seeds
Blend the banana, protein powder, milk, water, and ice until smooth. This makes about 4 cups.
Put 4 tablespoons of chia seeds in a storage bowl, and the other 4 tablespoons in another bowl. Pour 2 cups of the banana protein mixture into each bowl, and stir the seeds with a fork. Place the bowls into the refrigerator for 10 minutes.
After 10 minutes, stir the pudding to remove the seeds from settling at the bottom. Try to stir the clumps out. Place the bowls in the refrigerator for another 10 minutes then stir the pudding again. Cover the containers, and let the pudding sit in the refrigerator at least 8 hours to overnight for the best results. Serves 4.