It's no secret that I love a good chia seed pudding, but I have to admit that I'm super particular about the consistency. I've had failed puddings that were too runny, some that were as thick as a block, and others that had a weird base separation going on. But this recipe is a GEM. I'm not even joking. The consistency is perfect. Not too thick, but not too thin either - Goldilocks approved for sure.
The flavor of this chia seed pudding gives me those under-a-palm-tree-on-a-Caribbean-white-sand-beach level tropical vibes. The coconut milk lends great flavor and gives the finished product a rich and creamy texture. The grapefruit shines through brightly with its sweet, sour and citrusy notes. Personally, I can't help but be transported to a sunny shore with each spoonful of this deliciousness.
Honestly, when I make a batch of this coconut-grapefruit chia seed pudding, it doesn't last for long in my house. I eat it at every opportunity - on top of oatmeal, alone as a snack, with fruit and granola in a parfait, with a spoon straight out of the jar. Can you blame me though? Look at this beauty!
Just for fun, I like to swirl chunks of grapefruit throughout the pudding and top it with toasted coconut shreds. Yum! I dare you to eat this and not dream of tropical paradise. I know I sure can't do that, and I definitely don't want to. Happy travels!
Juice grapefruit using a citrus juicer and pour liquid into a lidded container.
Add coconut milk to container, close lid and shake to combine.
Open container, add chia seeds, close lid and shake to combine.
Let mixture sit on the counter or in the refrigerator for an hour to begin setting. Then shake it again, refrigerate overnight and enjoy. Top with toasted coconut shreds and grapefruit chunks.