Monday, February 1, 2016

Coconut Banana Chia Pudding

So when I first started seeing all the chia seed recipes all over the place (and by that I mean Pinterest), I actually laughed. People eat chia seeds? Really? And make "pudding" out of them? No way. All I could picture was a chia pet style bowl with green stuff growing out of it. Ummm, no. But I eventually caved. The first recipe I tried was chia seeds, milk, cocoa, and maple syrup. Even after blending it, it was still weird. The taste wasn't bad, but I couldn't get over the texture. The only reason I even tried again was because I had bought a bag of chia seeds, and I was going to use them one way or another!

The first recipe I used called for almond milk. I don't keep almond milk around the house. We are big fans of dairy, real dairy. Preferably full fat dairy. So I used whole milk instead. For round two, I decided to use coconut milk; I always have that in the pantry. And I had a couple of bananas that were about to disintegrate on the counter, so I figured they would be perfect. 

One can coconut milk (unsweetened)
1/3 c chia seeds
2 bananas (the riper the better) 

The recipe couldn't be much easier-mash bananas and mix the rest of it together, then wait for the chia seeds to expand and make the "pudding". 

It had to be the coconut milk that made the difference, because the texture of this was perfect-not weird. It was different for sure, but in a good way this time! And because the bananas were so ripe, no sweeteners are needed! 

Chia seeds are a bit heavy on the carbs, but over 80% of the carbs come from the fiber so in the world of carbs, that's not bad at all. And I can totally admit that it looks weird. It doesn't look like food, or appetizing food anyway. But I promise, it tastes great! 

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