I saw a photo of this chia pudding while scrolling through facebook? twitter? idk, some social media something and I wanted to make it asap. The pinky hue of blood oranges never fails to lure me in this time of year. I know I am a little behind the times sharing a recipe for the ever ubiquitous chia pudding on this here dessert and baking blog, but rest assured I have been a private chia lover for awhile now. I think it started in my bakery days when I tried to pack up a healthy "lunch" to bring to work most days, that I ate at 10am - baker's lunch time. I'd make a batch of muesli packed with oats and chia seeds then I'd top it off with some nuts and fruit.
The tapioca fan in me LOVES chewy/crunchy chia seeds and I guess they have some health benefits too, but you are going to have to consult a non-dessert blogger for those. I'm just here to share this pink pud. I'm probably going to have to make some for real tapioca pudding too. Keep your eyes peeled.
Hope you are having a restful start to the weekend!
Blood Orange Chia Pudding
from Bon Appetit
1/2 cup plain yogurt or plant-based milk
1/2 cup freshly squeezed blood orange juice (from about 2 oranges)
2 tablespoons honey, plus more to serve
1/4 teaspoon orange flower water (optional)
1/4 cup chia seeds
2 blood oranges, for serving
chopped pistachios, for serving
Whisk the yogurt, blood orange juice, orange flower water, salt, and honey in a bowl. Whisk in the chia seeds. Cover and chill overnight.
Supreme the oranges. See a handy how-to here.
Divide the pudding between two bowls, top with orange segments, chopped pistachios and additional honey if desired.