Holy heck it’s finally happening: it is finally HAWT in NYC. Yes, HAWT. Not hot, or Hot, or even HOT, but HAWT. Like oh-my-goodness uncomfortable hot.
While I’m admittedly a drama queen, the forecast does predict temps to be in the low 90s all week, which when combined with humidity that makes you feel like you’re swimming through thick, moist air when you’re walking down the street, combined with the urban heat island effect…well let’s just say I’m currently thanking my lucky stars for my A/C unit. So worth the $130. So. Worth it.
Life updates regarding post-grad-school life: I’m still confused. Transition periods and decision making are two things I find to be challenging and often turn me into a muddled anxious shell of already normally quiet anxious and insane self.
But hey, it may be hot, and I may be a mess, but at least my dog is cute, and at least I have prospects of potential pathways to go about after I wrap up my thesis. And at least I have chia seeds, which means I can make chia seed pudding.
So you be thinking to yourself that this recipe is basically this recipe in chia seed pudding form. Well, you would be correct in that thought. But when I’m on a kick, I’m on a kick, and right now peaches are my go-to snack-thang. And there have been some super duper sales on the little stone fruit babies, so I’ve been going at them hardXcore. Next on my list is doughnut peaches. I saw them at TJs yesterday and almost bought them, but decided to wait until my regular peaches in my fridge run out. This pudding should help me reach this point fast.
So this pudding. It is creamy dreamy and seriously refreshing on a day as hot as today. The cold chunks of tangy yet sweet peaches add the perfect flavor and texture punch to the pudding, and add so much extra delight for your palate that very little sugar is required.
I used coconut milk, which was wonderful, but you can use any plant or regular milk your heart desires. And while it’s optional, I would highly recommend NOT skipping the coconut whipped cream, as it adds just that little bit of luscious love to take this chia seed pudding from regular chia seed pudding to tasting and feeling like an extra special treat.
And you deserve that treat. Because adulting is hard and no one is perfect, but whipping up chia seed pudding makes you sure feel like you’re doing something right. Kudos, kiddos. #BlessUp.
Prep Time: 5 minutes
Chill Time: at least 4 hours, preferrably overnight
- 1 cup unsweetened coconut milk (in a carton, or canned if you’d prefer something a bit richer) or other non-dairy milk
- 1/4 cup chia seeds
- 1 teaspoon vanilla extract (optional)
- 1-2 tablespoons sugar or maple syrup (optional)
- 1 1/2 tablespoons coconut whipped cream, divided
- 1 ripe peach
- Cut peach in half. Cover half and set aside in the refrigerator to save for serving. Meanwhile, chop the other half into bite sized cubes.
- Mash cubes with the back of the fork to allow juice to bleed from them slightly. Transfer to a small bowl. Add coconut milk, chia seeds, sugar or maple syrup, vanilla, and 1/2 tablespoon coconut cream, and mix well.
- Cover pudding and place in the refrigerator for at least 4 hours or, preferably, overnight.
- Chop remaining half of peach and use to top pudding. Dollop 1 tablespoon coconut whipped cream on top of pudding and enjoy.