I'm sick of chia... said no one, ever. I see a dozen chia pudding bowls on instagram every day and you would think this gelatinous, creepy looking breakfast sludge would have surpassed it's trendy factor, but it hasn't. Yes it looks gross (ever heard of trypophobia?) and it's definitely a required mouth texture, but I freakin' love it! And now I can finally really enjoy it because I found the perfect ready-made vegan yogurt. The unsweetened coconut yogurt by yoso is the best vegan yogurt I've ever had (and the best tasting product yoso makes) and it works nicely to set up your chia pudding; much better than homemade versions, which I've tried using almond milk, coconut cream, coconut milk etc. and it's never the right consistency. And finally, this is the easiest thing to make ever!
1 x 440 g container yoso unsweetened cultured coconut
1/3 C chia seeds
1/2 tsp vanilla powder (optional)
1 tbsp maple syrup or agave nectar (optional)
Open up a container of unsweetened cultured coconut, stir in chia seeds, vanilla powder, and maple syrup or agave (if using). Place lid back on the container and let it sit overnight. Ya that's it!
Enjoy for breakfast with granola, fruit, nuts, flaked coconut, and whatever else you desire!
NOTE: you can also make this chia pudding with a non-dairy milk of your choice. Just use 3 tablespoons of chia seeds for every 1 cup of liquid. Stir to combine, add any flavours you might want, and let is sit in the fridge overnight in an air tight container. GIve it another stir in the morning as the seeds may have settled, but you'll see they come together pretty quickly.