At the famed oh-so-GF-friendly buffet breakfast at the Fairmont Kea Lani on Maui, this delicious gluten free dairy free dessert / breakfast staple / snack is one of the most delicious and simplest chia puddings. It’s dotted with strawberry slices and blueberries and served in a large container so guests can scoop onto their plates as much as they like. At GFF HQ, it’s made at least once a month, covered, refrigerated, grabbed at will over several days, and topped with various fruits for a fast weekday breakfast for editor Erika Lenkert (i.e. me) and Junior Editor Viva. Make it once and you’ll see why it should be a staple in your household.
Dairy-Free Vanilla Chia Pudding
Gluten free and dairy free, this chia pudding is fantastically easy to make (4 ingredients, 5 minutes of prep!) and is perfect for breakfast, snack, or dessert. Don’t like coconut milk? Try a good-quality (somewhat thick) almond milk and be sure to stir it several times while it’s setting in the fridge. Want it sweeter? Add more honey! Want it vegan? Swap the honey for maple syrup to taste! Prefer chocolate? Mix in unsweetened cocoa powder. Once you get the hang of chia pudding, you can create all kinds of variations.
- 1/3 cup chia seeds
- 1 13.5 oz can coconut milk
- 1-1/2 teaspoon pure vanilla extract
- 2 tablespoons lavender honey
- 4 strawberries sliced (optional)
- 24 blueberries optional
In a bowl mix together chia seeds, milk, lavender honey and vanilla. Once well combined, let it sit for 5 minutes then give it another stir/shake to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set-up” for 1 to 2 hours or overnight. The chia pudding should be thick. If it’s not, add more chia seeds, stir, and refrigerate for another 30 minutes.
To serve, scoop the pudding into serving bowls or glasses and top with one sixth of the strawberry slices and blueberries.