Chia Pudding Variations

[Untested] recipes from How to Cook Everything Vegetarian, by Mark Bittman

Piña Colada Chia Pudding

• 1 1/2 cups milk
• 1/2 cup pineapple juice
• 1/3 cup chia seeds
• 1 cup chopped fresh pineapple (for topping)
• 1/2 cup shredded unsweetened coconut, toasted (for topping)

Chocolate Chia Pudding

• 2 cups milk
• 1/3 cup chia seeds
• 1/3 cup cocoa powder
• 2-3 tablespoons maple syrup
• Whipped cream (for topping)
• Shaved chocolate or cacao nibs (for topping)

Green Matcha Chia Pudding

• 2 cups milk
• 1/3 cup chia seeds
• 1 tablespoon matcha powder (stirred into 1 tablespoon hot water until smooth)
• 1-2 tablespoons maple syrup (taste just before serving to make sure it doesn’t need more syrup)
• Blueberries (for topping)

Put all ingredients, except toppings, in a medium bowl or blender. Whisk to combine or process until smooth, depending on the final texture you prefer. If blending, transfer to a bowl. Either way stir the mixture after 30 minutes, as the seeds can drop to the bottom of the bowl before the gelling action starts to take effect. Cover and refrigerate for at least 4 hours or overnight.

Best enjoyed within a day or two.