Honeydew Chia Pudding with Almond Milk

A refreshing, light, and creamy chia seed pudding made vibrant green and naturally sweet with fresh honeydew melon. Perfect for a healthy breakfast or light dessert.

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Prep Time 15

Total Time 4

Servings: 4 servings

Course: Breakfast, Dessert

Cuisine: Contemporary, Healthy

Calories: 240

Ingredients Method Notes

Ingredients

For the Chia Pudding

1/2 cup chia seeds
1 1/2 cups unsweetened almond milk or milk of choice
1/2 cup honeydew melon, pureed roughly 1/4 medium melon
2 tablespoons maple syrup adjust to taste
1/2 teaspoon vanilla extract

For Topping (Optional)

1/2 cup honeydew melon, diced small cubes
2 tablespoons shredded unsweetened coconut toasted, optional

Method

Instructions

Prepare the honeydew puree: Cube the honeydew flesh and blend until completely smooth. Measure out 1/2 cup of the puree.
In a medium bowl or large container, whisk together the chia seeds, almond milk, honeydew puree, maple syrup, and vanilla extract until well combined.
Let the mixture sit on the counter for 5 minutes, then whisk vigorously again to break up any clumps that have formed at the bottom.
Cover the bowl tightly and refrigerate for at least 4 hours, or preferably overnight, until the mixture has thickened to a pudding consistency. Stir halfway through chilling if possible for the best texture.
Taste the pudding before serving and adjust sweetness if necessary. If it is too thick, thin it with a splash more almond milk.
Spoon the chia pudding into individual serving cups or bowls. Top with small diced honeydew melon and shredded coconut before enjoying.

Notes

For a brighter green color, you can add 1/4 teaspoon of spirulina powder to the wet ingredients. Ensure the chia seeds are fully suspended before the initial set, which prevents a grainy texture.