Stir well with a spoon to cover all the seeds.
Let stand for 5 minutes and stir again so that the seeds do not sink to the bottom. This step is crucial for achieving a smooth creamy consistency, just like in your picture.
3. Cool in the refrigerator:
Close the jar or glass and put in the refrigerator.
Let the chia pudding stand for at least 4 hours, preferably overnight, so that the seeds form a jelly-like layer that gives the pudding its characteristic texture.
4. Serving and Garnishing:
Remove the chia pudding and mix lightly.
Serve straight from the jar or in a small bowl.
You can add fresh berries like raspberries or blueberries on top for extra antioxidants and color, inspired by your previous trifle recipe, "Snowflakes."
Tips for the perfect chia pudding:
Amounts: 3 tablespoons of chia seeds per 200 ml of liquid gives a moderately creamy consistency. If you want a looser pudding, add a little more liquid.
Taste: Vanilla, cinnamon or cardamom are excellent. The lemon zest adds freshness and balances the sweetness.
Supplements: Add a tablespoon of nuts, coconut flakes, or seeds for extra crunch and protein.
Storage: Chia pudding can be stored for 2–3 days in the refrigerator, but is always at its best when fresh.
Alternative: Change the fruit according to the season – mango, kiwi or raspberry add color and flavor.
This chia pudding "Balance and vitality" is not only a healthy choice, but also a beautiful breakfast or dessert that you can prepare in 5 minutes the night before. The result is a creamy, evenly distributed pudding with a mild sweetness, just like in your picture.
