Notes: The ratio that works best is 1 tablespoon of chia seeds to ¼ cup of milk. For the best texture, let the pudding set in the fridge overnight. Ensure you use fresh chia seeds so they absorb the liquid and plump up. Store the chia pudding in a mason jar or Tupperware for up to 5 days in the fridge.
Notes: If your pudding is too thick, stir in a little more milk, one tablespoon at a time, until you reach your desired consistency. For freezing, portion the pudding into freezer-safe containers and freeze for up to a month. Thaw overnight in the fridge before eating.