Monday, June 16, 2014

50-50 Chia Pudding

Get ready...I'm about to show my age. Do you remember these popsicles?

On the rare occasion that my mom and dad gave me money for the ice cream truck on a hot summer afternoon, these are the popsicles I would get.  I didn't eat chocolate at the time, so I always opted for this one. My friends and I would hear the music coming around the housing development, grab our coins, and sprint over to the truck from whichever front yard we were playing in. We would crowd the ice cream man, waiting impatiently for him to pull our selections out of the cooler. Then we would plunk ourselves down on the curb and greedily devour our summertime treats. 

I whipped up this 50-50 chia pudding for breakfast this morning and was instantly transported back to those summers with these flavors. 

My boys were intrigued, but each played with their serving, adding in more orange juice. R preferred the 70-30 ratio while D said that 60-40 was his preference! So, we got in a good conversation about percentages and ratios around the breakfast table while we ate. Math refresher and breakfast. Woohoo.

  • 6 T chia seeds
  • 1 C fresh orange juice
  • 1 C coconut milk
  • 1 T honey (I used a wildflower honey from Kimes Apiary in Watsonville)
Pour the juice, coconut milk, and honey into a large jar. Add in the chia seeds. Cover with a lid and shake to combine. Let sit in the refrigerator - to chill and thicken - overnight. To serve, spoon into glasses.

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