Hibiscus chia pudding

Kitchen estimate per serving from typical home portions — not a lab analysis.

How to make it

2 servings · 10 min prep · 5 min cook

1. 1

   Gather and measure

   You need a kettle, a heatproof jug, a sieve and two small glasses.

   Set every ingredient on the counter first so you are not hunting mid-cook.

2. 2

   Steep the hibiscus

   Pour hot water over hibiscus petals. Steep 5 minutes until the liquid is deep ruby. Strain and cool 10 minutes.

   
3. 3

   Mix the chia

   In a jar, stir chia, coconut milk, sweetener and ½ cup of the cooled hibiscus tea until no dry clumps of chia remain.

4. 4

   Rest until gelled

   Wait 15 minutes, stir once more, then refrigerate at least 2 hours (or overnight). The pudding should look jammy, not watery.

5. 5

   Serve

   Spoon into glasses. Optional: a few extra petals as garnish, not to eat in a large handful.