We had vegan chia pudding for the very first time when we were in the Dominican Republic, as it was served every breakfast at the hotel. They made it with almond milk and they had a variety of toppings to choose from. Andres always chose the only fruit option available which was mango, and highly enjoyed this throughout our stay. I, on the other hand, didn’t really get what the fuss was all about until we made it at home and used our preferred plant milk, which is soy milk. It made all the difference for me, so make sure to use your favorite plant milk when you make this.

This recipe hits all the marks – it’s easy to make, delicious and really healthy. Chia seeds are a great source of… you know what, go look it up yourself 🙂 Anyway, this is how you make it. Just mix 2 tbsp of chia seeds with 1/2 cup of your preferred plant milk in a jar or any container you want. Cover and let it rest in the fridge to thicken up for at least 6 hours or overnight. Then add whichever fruit toppings you like and any other kind of topping you want. It can be nuts, seeds, chocolate chips, granola, basically whatever you would put on yogurt. Go wild!

Currently our favorite combo is mango and pomegranate seeds when they’re in season. We’ll keep you posted on any great fruit combo discovery we find. Let us know in the comments which are your favorite toppings for chia seed pudding.