Chia Pudding, Two Ways
A simple chia pudding, made with a little more care. And a matcha-pineapple variation.
When I think about breakfasts I actually stick to, week after week, chia pudding is always one of them. It is a quiet staple.
You can make it the night before and portion it out for two or three days. It is as simple or as considered as you want it to be, and the toppings decide the direction. Keep it effortless for weekdays or make it a little more intentional on a Sunday.
Below is the foundation I return to most often, along with a matcha–pineapple variation.
The difference between a basic pudding and a great one is treating it like a custard.
For the base, I like to blend full-fat coconut milk with a lighter nut milk. It gives you a much richer, creamier result. Flavor the milk before adding the seeds. Warm it gently with aromatics to allow the oils to release slowly. Once strained and fully chilled, the milk carries far more depth than if you were to add flavoring at the end.
Chia Pudding
Serves 2-4
THE RATIO:
50g chia seeds to 500ml liquid + tiny pinch of salt.
METHOD
Add the seeds gradually while stirring so they don’t clump. Stir again after about ten minutes, once the seeds begin to swell. If possible, repeat this 2–3 more times for a uniform, caviar-like texture.
Once the pudding is set, fold in a dollop of thick, strained yogurt for a mousse-like lift.
Chia pudding is best kept cold. It keeps well in the refrigerator for two to three days. A quick stir before serving loosens the texture and brings it back to life.
Ways to Finish It
Infuse the milk
Rose water or mastic
Crushed coffee beans
Cinnamon stick, cloves, star anise, cardamom
Fresh ginger or turmeric
Citrus peel
Aromatic herbs
Tea leaves
Vanilla
Tonka Bean
Raw cacao, whisked in cold
Matcha, whisked in cold
Top with
Seasonal fruits…
Macerated berries with lemon and sugar
Sautéed apple or pear with cinnamon
Fresh orange segments with honey and mint
Pineapple with matcha-infused pudding
Dukkah, for a savory-sweet edge
Toasted coconut flakes
Toasted seeds or nuts
Nut butter
Tahini with pekmez
A fine thread of olive oil and flaky sea salt
Pineapple matcha chia parfait
Serves 4
INGREDIENTS:
250 ml yogurt
250 ml unsweetened almond milk
1 teaspoon (about 2g) high-quality matcha powder
50 g chia seeds
30 ml agave syrup or honey
1 teaspoon vanilla extract
A pinch of salt
Fruit Puree:
300 g pineapple, cut into small cubes or pureed
1 teaspoon honey (or agave)
Pinch of salt
Lime zest or a squeeze of lime
METHOD
Start by making the matcha base. Sift the matcha into a small bowl. Add 2–3 tablespoons of the almond milk and whisk until completely smooth.
In a larger bowl, whisk the yogurt with the remaining almond milk, sweetener, vanilla, and a pinch of salt until smooth. Whisk in the matcha slurry until the color is even throughout.
Sprinkle in the chia seeds gradually while whisking. Switch to a spatula and stir thoroughly, scraping the sides and bottom to make sure the seeds are evenly distributed. Let stand for 10 minutes, then stir again. Repeat this two to three times as the mixture begins to thicken.
Cover and chill for at least 4 hours, ideally overnight. Stir once more before serving to loosen the texture if needed.
Meanwhile, toss the pineapple with a tiny pinch of salt and a little honey (and lime, if using). Let it sit for 10–15 minutes until juicy and lightly glossy. Leave as is, or purée for a smoother finish.
A note on the photo: In the version pictured here, I’ve used a local Bodrum Tangerine purée. It’s made without added sugar, simply boiled down to concentrate the fruit like a marmalade. If you are in the area, you can find it at Bodrum Yadigarı; it’s a small local producer I love to support.
To serve, layer the chia pudding with your fruit of choice in glasses.