Mix chia seeds with your chosen milk (very thoroughly!), cover and refrigerate overnight.
Add more liquid as needed to reach desired consistency (optional). Sweeten to taste and serve with toppings of choice.
Chia pudding can be kept refrigerated in an airtight container for up to a week (i.e. it's ideal for meal prepping!).
*If using canned coconut milk (the very thick full-fat kind), you only need to use a couple tablespoons diluted in water. **I know some of you have voiced that 2 tablespoons of chia seeds results in a runny pudding (that hasn't been the case for me... and many of you either!). This could be due to a variation in seeds, so feel free to add up to 3 tablespoons ;)! Oh, and make sure you're whisking thoroughly to ensure even absorption.If using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕