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Small Batch, Grand Flavor • Est. 1995

Hibiscus Chia Pudding

Hibiscus Chia Pudding

This pudding is a gluten-free treat with a floral twist. It's both sweet and tart, and reminds us of fruit punch Jello.

Simply steep Hibiscus in hot water, combine with chia seeds and agave, and refrigerate overnight for a luscious pudding that will make breakfast a breeze. It's a nostalgic, no-heat-required meal that's easy to prep and even easier to eat.

Garnish with yogurt and raspberries for a burst of flavor. Substitute coconut yogurt to make this one vegan-friendly. 

If you like to meal prep, a triple batch will keep well and make enough for several days. Enjoy! 

Ingredients

  • 1 tablespoon Hibiscus 
  • 1 cup water
  • Agave or sweetener to taste
  • 4 tablespoons chia seeds

To Serve:
  • 1 cup vanilla yogurt
  • Handful of raspberries

Directions

  1. Heat the water to 200°F
  2. Add the hot water to the Hibiscus and steep for 3-5 minutes, then strain.
  3. In a container, add the chia seeds, agave, and the steeped Hibiscus tea, stirring to combine.
  4. Cover the container with a lid and refrigerate. Let the mixture sit overnight.

To Serve:
  1. In a small bowl add the pudding and garnish with yogurt and raspberries. 
  2. Serve cold.
Tags: Breakfast Dessert Flowers Fruit Hibiscus Raspberries Snack Vegan
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Recipe Details

Yields
1.0 servings
Prep Time Cook Time Total Time
5 min 5 min 10 min

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Hibiscus
Hibiscus

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