Chia seed pudding has illusory powers. I feel like an adult in control when it’s setting in my fridge, and like a lady with tailored wool coats when I’m eating it. My bills feel paid. My tables feel dusted. And the tables are from Restoration Hardware.
The chia seeds and the milk come together here to form a magic superfood pudding, but don’t expect a Snack Pack. The texture leans more toward gelatinous, but when you top it with whatever mix of nuts and fruits you have on hand, it works.
The Recipe Cliche Handbook would have me tell you the pineapple, coconut, and lime will transport you to an island, but there is not one grain of truth in that lying bread. You and I are not going to an island — we’re going to work and bitching about Tom when we get there. And speaking of bread, that’s what we all want for breakfast. This is just a great non-bread breakfast option. It’s creamy, filling, and more exhilarating than oatmeal, which is one of the all-time great party foods.
For a Healthy Thing of the World, the pudding is pretty economical, too. I buy a pack of organic chia seeds for six dollars, and they last me about two weeks. There is a stunning amount of fiber in two tablespoons (about eight grams), so this little bowl stops me from eating expensive danishes and gives me the energy I need to fight all my enemies.
CHIA SEED PUDDING WITH PINEAPPLE, TOASTED COCONUT, AND LIME ZEST
Serves 1, and not Tom*
Prep time: 5 minutes
“Cook” time: 1 hour or overnight
2 tablespoons chia seeds
¼ cup unsweetened almond or coconut milk
2 tablespoons chopped pineapple
1 tablespoon toasted coconut**
½ teaspoon finely grated lime zest
In a small bowl or Tupperware, mix the chia seeds and the milk together. Cover and put in the fridge. (They’ll set up in an hour or so, but I like to leave mine in the fridge overnight and add the toppings in the morning.)
When you’re ready to eat, top with the pineapple, toasted coconut, and lime zest. Devour.
*This recipe can be doubled if you want a heartier portion, but I think of this as an in-between meal. I usually eat it before or after a workout. OK, Tom?
**I toast the coconut in a bigger batch and store it in a container. Spread a cup or so on a sheet pan and toast it at 350 degrees for 7-8 minutes, giving it a toss about halfway through the cooking time. You could even do this while the pudding sets! What a world.