Have you ever had a cooking fail? You have this grand idea about how delicious something will turn out and then it kinda tastes like stinky feet or it’s not terrible but something just isn’t right? Well, that happened to me when I created a not-so-great coconut chia seed pudding the other week. Don’t worry, I’m not giving you the recipe. In theory it was a good idea, in my mouth it tasted like a bland tapioca pudding.
Chia seed pudding is a super easy make-ahead solution for breakfast (if you make a recipe that tastes better than the one I created) and a source of omega-3 fatty acids, fiber, protein, antioxidants and minerals. Chia seeds are also a versatile kitchen staple, add water and “chia gel” can actually be used in place of an egg in baked goods or simply add chia seeds to your oatmeal or smoothie for a nutrient boost.
Consider trying one of these chia seed pudding recipes from a few people that know how to make chia seed pudding taste delicious.