When putting together the menu for Mother’s Day, I wanted something yummy, but also super healthy and nutrient rich. I was about to dig out my cookbooks when I remembered this little gem of a recipe that my favorite neighbors shared with me awhile back.
When my neighbors served this at a potluck last year it was gobbled up by everyone – chia-lovers and chia-virgins alike. Seldom do I come across a chia seed recipe that I would call a crowd-pleaser, but this certainly is one!
Like many chia seed recipes, this comes together very quickly, but I’d definitely recommend making it a day in advance, as the soak time will allow the seeds to soften up and reach a tapioca-like consistency.
When we served this we sliced up some bananas (1/2 per person) and then toasted up some coconut flakes to sprinkle on the top. Not only does this add great flavor, but mixes up the texture a little for anyone who might be sensitive to the mouthfeel of chia seeds. I can vouch for bananas, but I’d bet strawberries or blueberries would be a great option too!
Odd as it sounds, this is also the second time I’ve eaten this dish alfresco – first at a neighborhood potluck, this time at my mother-in-law’s place in front of a roaring campfire. Doesn’t get much better than that! 🙂