Little Pea has been under the weather this week and it’s been a struggle to get her to eat anything because she has a sore throat. The things she does want to eat are her usual favorites: fruit and more fruit. And since I wanted her to have something a little more substantive than that, I decided to see if whipped chia pudding would tempt her.
Whipped chia pudding is not regular chia pudding! It’s completely smooth and creamy, just like actual honest-to-goodness milk-and-egg pudding. If your kiddo (or you) has textural issues with chia seeds, this recipe will be a game-changer. Here are some tips for successfully making whipped chia pudding:
How to Make Smooth + Creamy Whipped Chia Pudding
1. The basic formula is 1/2 cup chia seeds to 2 cups milk. You can use different amounts with the same ratio to make more or less, but I find that my blender struggles with smaller amounts.
2. To this basic formula, you can add sweetener, spices, cocoa powder, vanilla extract, etc. Since it’s fall, I used pumpkin puree, maple syrup, and pumpkin pie spice. If you’re using a sweetened non-dairy milk, start with 2 tablespoons of sweetener and add more to taste; with unsweetened non-dairy milk, 3-4 tablespoons is usually perfect.
3. You need to have a little patience when you make this, because it needs to chill twice.
4. You also need a high-speed blender. NEED! This is totally not an option; if you don’t have one, you’re going to end up with a gritty mess on your hands. I have a Vitamix, but a Blendtec should work too. The seeds need to be completely pulverized and a regular blender just won’t do the job.
5. Even with a high-speed blender, you need to let it run for a while to really get this pudding smooth. It may struggle a bit; it may burp and belch and start to heat up and steam. You may be frightened. You may curse me. If your blender is struggling, turn it off and shake the jar to release any air pockets. If it’s hot, don’t worry—it’s supposed to be. That’s why it goes in the fridge a second time to chill. Taste the pudding along the way and when it’s no longer gritty, that’s when it’s done.
Yields 4 servings
If you think you don't like chia pudding, this smooth, creamy version will change your mind.
15 minPrep Time
15 minTotal Time
- 2 cups non-dairy milk (not unsweetened)
- 1/4 cup pumpkin puree
- 3 tablespoons maple syrup
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1/2 cup chia seeds
- Granola, toasted pepitas, and/or pumpkin pie spice, to garnish (optional)
- Whisk the first 5 ingredients together in a medium bowl until smooth. Taste and add more sweetener, if desired. Stir in the chia seeds and let the mixture sit for 5-10 minutes, or until the chia seeds have gelled and formed a thick layer at the top of the bowl. Whisk again until the seeds are incorporated, then cover the bowl and refrigerate it for 1 hour.
- Remove the bowl from the refrigerator. Transfer the pudding into a high-speed blender. Start at the lowest speed, then slowly move up to the highest. If the blender struggles, go back to the lowest speed and slowly move up again. You may need to stop a few times and shake the container to let any air pockets out. When the pudding looks smooth and creamy, taste it to make sure; if it's not, continue to blend it. It can take 5-10 minutes to get it to the right consistency, so be patient! The end result will be thick like pudding and creamy, without any grittiness.
- Put the whipped pudding back into the bowl, cover, and return it to the refrigerator for another hour, until chilled. Divide the chilled pudding into bowls and garnish with granola, pepitas and/or a sprinkle of pumpkin pie spice, if desired, then serve.
Prep time includes active time only; the pudding requires 2 hours of chilling time too.