Chia seeds are superfoods with a powerful combination of fiber and nutrients, but what makes them really special is their ability to absorb up to twelve times their own weight in water and produce a clear gel that makes an excellent thickener. With coconut milk, natural sweetner and chia seeds, kids can make a fun, delicious no-cook pudding. Add butterfly pea powder to the mix to turn the pudding blue, and then squeeze in some lemon juice to make it turn pink.
The Science Behind the Fun: Colorful pigments called anthocyanins give butterfly pea flower its blue color. When you mix it with an acids such as lemon juice, it turns purple or pink. The color change occurs because the acid changes their shape, causing them to reflect light differently.
- 5 tablespoons food-grade chia seeds
- 1 14-ounce can light coconut milk
- 2 tablespoon honey or maple syrup
- 1 tsp vanilla
- Tiny pinch kosher salt
- 1/2 teaspoon butterfly pea flour
- fresh lemon juice
- Fresh fruit or jam to mix into the pudding (optional)
Mix the chia seeds, coconut milk, honey, vanilla, salt and pea flower together. Stir until the seeds are evenly distributed and refrigerate overnight, stirring occassionally.
To make the color change, stir in some lemon juice and add more honey to taste. Top with fresh fruit or jam.
Store in refrigerator for up to three days.
Note: If you don’t like the seeds, blend the mixture before refrigerating. To make chocolate pudding, leave out the butterfly pea powder and add 1/4 cup cocoa powder to the mixture.