Chia Seed Pudding: revisited (NO SUGAR needed!)

My oldest was home for a very short visit (sans baby and husband).  Wanted to visit her pals for few days and she also cleaned out A LOT of her "stuff".  I hope was as cathartic for her as it was for me. ; D

I needed some GF options for breakfast and my go-to is chia seed pudding with berries.  It never disappoints!  I decided to heat up the coconut milk to a simmer before whisking in the chia seeds.  It allowed the seeds to bloom quickly, and I realized I loved it warm! Slightly thick, chia pudding - serious comfort food!  But weather here is very hot (90+ degrees) now, so the puddings went into the refrigerator to cool down. 

At serving time I kept them on ice for the girls, so everything was nice a cool for them.  

See my original post in the featured link.  In the original I added agave but if you want it sweetened, I suggest using maple syrup or honey instead - much cleaner flavor in my opinion.  Enjoy!

Chia Seed Pudding REVISITED (NO SUGAR)

12oz to 14 oz of unsweetened coconut milk
5 Tablespoons of chia seeds
fresh organic berries to use as topping

Pour coconut milk into a saucepan and heat on medium low to bare simmer - just a few minutes.  Take off the heat and whisk in the chia seeds and allow to bloom for a few minutes.  Check after a couple minutes and you will notice the pudding has thickened to a nice milkshake-consistency.   Pour mixture into a large quart-size measuring cup for easy pouring into small jars or ramekins.  Eat immediately if you want a warm comfort food (topped with berries or nuts).  Otherwise refrigerate for 30 minutes to cool and thicken even more.

One of my go-to snacks! Toasted pecans that I keep in the freezer - nothing like it!