So, have you tried chia seeds? I’ve had them in muffins and baked goods. But, I have to tell you, every time I read about them, people are always talking about the gel formed by chia seeds and what you can do with it. Now, I eat almost everything and always have, even as a kid, but when you say gel, I think slime, and I just was never interested in trying chia seeds in a way that meant I would be eating slime… I mean gel. Ok, just to set the record straight, chia seeds are not slimy. While I suppose gel is an appropriate word, it just doesn’t give the the right connotation. Think pudding, not gel, trust me. This is good!
My new chia seed love started out with a trip to Whole Foods. I was looking at yogurt when I saw something called a Chia Pod. It looked like a great way to try chia seeds without having to spend the time and effort to make something I didn’t think I would like. Chia Pods are an awesome little snack that come in little cup with a little spoon all made out of recycled material – you should definitely try one. But for me, being me the foodie, not only was the Chia Pod good, but it made me realize that chia seeds are just delightful and come up with all sorts of my own ideas like this Cherry Coconut Almond Chia Seed Pudding. Not only does it have awesome little chia seeds in it, but it also has that unsweetened coconut that I am becoming addicted to. Plus, February is National Cherry Month, so this is the perfect combination at just the right time.
Cherry Coconut Almond Chia Seed Pudding
Yield 4 -6
- 1/3 cup chia seeds
- 1 13.66 ounce can coconut milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened shredded coconut (plus a little to sprinkle on top).
- 1/3 cup sliced almonds (plus a little to sprinkle on top)
- 1 cup fresh cherries, halved or quartered
- Stir together chia seeds and coconut milk.
- Cover and refrigerate for 2-3 hours or overnight.
- Stir in remaining ingredients.