Three Berry Chia Pudding – Blending’s the Secret . . . No Cooking Required
Perhaps, like me, you’ve read the rave reviews about chia puddings. Perhaps, like me, you’ve even made and tried them a few times. And, perhaps like me, they never worked for you. That is until I read this amusing and well-written article by Joe Yonan in the Washington Post. He suggested high-speed blending the ingredients. What a difference. After making his recipe a number of times, here’s my even more delicious Three Berry Chia Pudding recipe made with a tasty mix of frozen raspberries, blackberries and blueberries.
Although it’s very luscious and tasty when made with just fresh raspberries as Yonan suggests, it’s even richer in flavor and more deeply colored when made with a mix of frozen berries. Such as Costco’s Three Berry blend.
Frozen fruit rather than fresh?
Ever wonder why frozen berries always seem so much more deeply colored and flavored than their fresh cousins? I did. A number of years ago I met a gentleman who knew a lot about the ways of harvesting produce. (When I met him he was president of a prestigious Napa Valley winery.) So I asked him that question.
His unexpected response has stayed with me all these many years. The best frozen fruit brands, he said, often have standing contracts for Grade A fruit. Picked at the peak of ripeness this premium fruit is immediately trucked from the farm to the packaging facility. It’s then flash frozen within 24 hours of harvesting, yielding a consistently superior product.
The gentleman then added that it’s the Grade C fruit with lesser color and flavor that makes its way to the consumer. On top of that, this fruit is often picked early to keep it from spoiling during the longer packing, shipping and storage times.
The exception, of course, are the berries you grow yourself, that are picked at the peak of ripeness and eaten right off the bush.
Even when ground, chia seeds have an amazing gelling ability. Their ability to take on liquid, along with coconut milk, is what thickens Three Berry Chia Pudding with no cooking required.
A quick web search will produce a wealth of information on good-for-you chia seeds.
- Quick and easy-to-use source of protein, healthy fats, dietary fiber, minerals, vitamins and antioxidants.
- High omega-3 content.
- Contain an abundance of phytochemicals and flavonoids.
A bite of something sweet
Enjoy Three Berry Chia Pudding as a just right bite of something sweet. Smooth, luscious, nutritious, rich and creamy.
Three Berry Chia Pudding
Frozen berries usually have both deeper color and richer flavor than fresh berries. For a Triple Berry Chia pudding with the smoothest, most luscious texture, use a high-speed blender and partially defrosted berries. Vegan, gluten and dairy-free.
Note: Make Three Berry Chia Pudding a minimum of 2-4 hours before enjoying, as the chia seeds require refrigeration time to thicken the pudding.
Thank you, Joe Yonan, for this recipe, which I have lightly adapted.
Makes 2 ¼ cups, 4 servings Printer-Friendly Recipe
Active time 10 minutes
Total time 10 minutes plus 2-4 hours to chill and thicken the pudding
2 ½ cups (10 ounces) of a mixture of partially defrosted frozen raspberries, blueberries & blackberries
⅔ cup canned full-fat coconut milk, stirred before measuring
3 tablespoons chia seeds
4 teaspoons light, local honey
1 tablespoon fresh lime juice
½ teaspoon vanilla
Partially defrosted frozen berries and a sprig of fresh mint
- Place everything in the blender and blend for about 2 ½ minutes. (More time will be needed without a high-speed blender.) Scrape down the sides of the blender jar after 1 minute to incorporate any wayward chia seeds.
- Transfer Three Berry Chia Pudding into small, individual ramekins or other containers. Cover with plastic wrap or a sheet of parchment.
- Refrigerate Three Berry Chia Pudding for a minimum of 2 hours, and up to 3 days, before serving.
- Just before serving, garnish each serving with a few frozen or fresh berries and a sprig of mint.