Chia Seeds are magical. They’re really, really good for you. They’re great in smoothies. And when you put them into liquid… they magically turn into gel! Because of the latter, chia seeds are a great choice for thickening jams and making pudding. This chia pudding tastes a lot like apple pie filling, but it’s a lot healthier. It’s great plain, or as a topping for pancakes or oatmeal. Of course, if you want to be decadent, top it off with some homemade coconut whipped cream!
- 1 can coconut milk (full fat, NOT light coconut milk)
- 1-2 tablespoons powdered sugar (or 1 tablespoon maple syrup)
- 6 small apples\
- 2 cups apple cider
- ¼ cup chia seeds plus 2 tablespoons
- 1 teaspoon pumpkin pie spice (or ¼ teaspoon each of cinnamon, nutmeg, ginger, allspice)
- 1 teaspoon cinnamon
- 1 tablespoon coconut sugar (or your favorite sweetener)
- To make the coconut whipped cream Refrigerate the can of coconut milk overnight. Carefully open the can, and scoop out the thick coconut cream on the top. Do not scoop out any of the water at the bottom of the can.) Discard the water at the bottom of the can, or use for something else. (I put it in my smoothie.)
- Whip the coconut cream and powdered sugar until it is fluffy, with an electric mixer. Store the whip cream covered in the refrigerator until ready to use.
- Peel, core, and cut the apple into tiny ½ inch – ¼ inch chunks.
- In a sauce pot, boil the diced apple, apple cider, ¼ cup of the chia seeds, coconut sugar and spices. Reduce heat and let simmer for 12-15 minutes.
- Remove from the heat. Add the rest of the chia seeds. Pour the mixture into a covered container and refrigerate for at least 2 hours, or overnight.
- Serve in small bowls or jars with whipped cream on top.
- Store any leftovers covered in the refrigerator.