Ingredients :

• Chia seeds — Three tablespoons. When dry, they look like slightly larger poppy seeds. Upon contact with liquid, they absorb up to ten times their volume and form that characteristic gel. Any brand will do — you can find them in the organic section of supermarkets, often cheaper than in specialty stores.
• Plant-based milk (or classic milk) — 250 ml. Almond milk gives a light and neutral result. Full-fat coconut milk, however, gives something thicker and creamier, almost like a dessert. Avoid overly watery milks like plain rice milk — the pudding will remain liquid and won’t set well.
• Vanilla extract — Half a teaspoon. It’s not much, but it’s what makes the difference between a pudding that tastes like chia and a pudding that tastes like something. Use pure extract, not artificial flavoring — the aroma smells like plastic once you notice it, and there’s no going back.
• Honey or agave syrup — One teaspoon is enough. Agave syrup remains liquid at room temperature and incorporates better than cold honey. If you add very sweet fruit on top, you can even skip it entirely.