Basil Seed Pudding Three Ways

Mango Coconut Basil Seed Pudding, Strawberries & Cream Basil Seed Pudding, Blackberry Vanilla Basil Seed Pudding

I have been on a basil seed pudding kick lately now that the sun is coming out and the fruits are becoming more abundant (yay!).

So I am utilizing some of my favorite in-season fruits in this basil seed pudding trio. Yellow mango, strawberries & blackberries!!

If you have never heard of basil seeds they are quite similar to chia seeds, I actually prefer basil seeds a bit more. They are less slimy, they expand quicker, and they also naturally have more fiber & iron than a chia seed. In Aryuvedic medicine they are known to be cooling and help support digestion.

• Mango Coconut Basil Seed Pudding

• Strawberries & Cream Basil Seed Pudding

• Blackberry Vanilla Basil Seed Pudding

Now let’s get intoooo it….

fruity neapolitan

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Mango Coconut Basil Seed Pudding

Ingredients

• 1/2 cup coconut milk

• 1/4 cup skyr or coconut yogurt

• 1 tsp honey

• 1 tsp vanilla extract

• 1/2 cup diced mango

• 2 tbsp basil seeds

• pinch of salt

Recipe

1. Dice mango and add to a cup

2. Add in coconut milk, yogurt, honey, vanilla and salt and use an immersion blender to blend until smooth

3. Add in basil seeds and stir

4. Cover and place in the fridge for a few hours or overnight to set

5. The next day pudding should be thick, stir and enjoy! Top with fruit, granola, nut butters, etc!

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Strawberries & Cream Basil Seed Pudding

Ingredients

• 1/2 cup whole milk

• 1/4 cup skyr

• 1 tsp maple syrup

• 1 tsp vanilla bean powder

• 1 cup strawberries

• 2 tbsp basil seeds

• pinch of salt

Recipe

1. Clean strawberries and and add to a cup

2. Add in milk, yogurt, maple syrup, vanilla and salt and use an immersion blender to blend until smooth

3. Add in basil seeds and stir

4. Cover and place in the fridge for a few hours or overnight to set

5. The next day pudding should be thick, stir and enjoy! Top with fruit, granola, nut butters, etc!

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Blackberry Vanilla Basil Seed Pudding

Ingredients

• 1/2 cup soy milk

• 1/4 cup skyr yogurt

• 1 tsp honey

• 1 tsp vanilla bean powder

• 1 cup blackberries

• 2 tbsp basil seeds

• pinch of salt

Recipe

1. Clean blackberries and add to a cup

2. Add in soy milk, yogurt, honey, vanilla and salt and use an immersion blender to blend until smooth

3. Add in basil seeds and stir

4. Cover and place in the fridge for a few hours or overnight to set

5. The next day pudding should be thick, stir and enjoy! Top with fruit, granola, nut butters, etc!

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Let me know if you make or prep these! I feel like I am going to want to play around with a bunch of fun flavors & layers this spring and summer.

BTW—THESE are the basil seeds I use! They are great and also glyphosate/pesticide free! ENJOY!!

XO -Ella