Is it healthy to eat chia pudding?

Yes, chia pudding is very good for you. Chia seeds are full of fiber, good fats, and some things your body needs to stay healthy. Also, they help keep you full and also help with how your body processes food.

How does Kim Kardashian make chia pudding?

Kim Kardashian’s chia pudding recipe includes chia seeds , almond milk, honey, and sometimes fruit. There are many recipes to choose from to fit your taste.

Why did my chia seeds not turn into pudding?

If chia seeds don’t turn into pudding, it may be because the ratio of chia seeds to liquid is off or the mixture didn’t sit long enough. Make sure there is enough liquid and let it set for at least two hours.

What is the best liquid to mix with chia seeds?

You can use many liquids with chia seeds , including milk, almond milk, coconut milk, or even water. Choose one that you enjoy most.

4-Ingredient Mango Chia Pudding: No-Cook & Healthy

Name: Irresistible Mango Chia Pudding: A Delicious Guide
Prep time: 10 min
Total time: PT-488717H38M22S
Cuisine: Vegan
Ingredients: 1/4 cup chia seeds; 1 cup milk (dairy or plant-based, like coconut, almond, or oat milk); 1 ripe mango, diced or puréed; 1 tbsp honey or maple syrup (optional, depending on mango sweetness); Optional: 1/2 tsp vanilla extract or a pinch of cinnamon

Description

Create a tropical, creamy, and incredibly healthy mango chia pudding with just 4 simple ingredients! This no-cook recipe is perfect for make-ahead breakfasts, snacks, or a light dessert. Naturally sweet, vegan, and packed with fiber and omega-3s.

Ingredients

1/4 cup chia seeds
1 cup milk (dairy or plant-based, like coconut, almond, or oat milk)
1 ripe mango, diced or puréed
1 tbsp honey or maple syrup (optional, depending on mango sweetness)
Optional: 1/2 tsp vanilla extract or a pinch of cinnamon

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Instructions

Mix Base: In a jar or bowl, whisk together the chia seeds and milk. If using, add honey/maple syrup and vanilla extract. Whisk vigorously for about a minute to prevent clumps.
Rest: Let the mixture sit for 5 minutes, then whisk again.
Set: Cover and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened to a pudding-like consistency.
Prepare Mango: While the pudding sets, purée or dice the ripe mango.
Layer & Serve: Once set, give the pudding a good stir. Layer it in a glass with the mango purée or simply top with diced mango. Enjoy immediately or store for later.

Notes

No Clumps: Whisking thoroughly at the beginning is the key to a smooth pudding without chia seed clumps.

Sweetness: The ripeness of your mango will determine the needed sweetness. Taste before adding extra sweetener.

Thickness: For a thicker pudding, use a bit less liquid. For a thinner consistency, add a splash more milk.

Make-Ahead: This pudding is perfect for meal prep! It will keep in an airtight container in the refrigerator for up to 4 days.

Toppings: Get creative with toppings like coconut flakes, chopped nuts, fresh berries, or a sprinkle of granola.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Breakfast, Snack, Dessert
Method: No-Cook
Cuisine: Vegan, Gluten-Free

Nutrition

Serving Size: 1/2 recipe
Calories: ~250 kcal
Sugar: ~20g (natural from mango)
Sodium: ~25mg
Fat: ~10g
Saturated Fat: ~6g
Saturated Fat: ~3g
Trans Fat: 0g
Carbohydrates: ~35g
Fiber: ~10g
Protein: ~5g
Cholesterol: 0mg