Berry Chia Cloud Pudding. PICTURE: Jennifer Chase for The Washington Post.
Berry Cloud Chia Pudding (Serves 2-4)

Using white chia seeds will help ensure a more vibrant colour, but if you can only find black ones, use them; the taste is identical, and both the black and white chia seeds thicken liquids in the same way. The pudding needs to be chilled for at least 2 hours before serving, and can be refrigerated for up to 3 days.

2 cups hulled strawberries or raspberries (or a combination; may substitute frozen)
2/3 cup full-fat canned coconut milk, shaken before measuring
3 tablespoons chia seeds, preferably white (see headnote)
1 to 2 tablespoons honey
1 tablespoon fresh lime juice, plus 2 optional tablespoons finely grated lime zest
1/2 teaspoon vanilla, almond or lemon extract
1/4 cup shelled, roasted pistachios, for garnish (optional)
1/2 cup fresh raspberries, for garnish (optional)

Combine the fruit, coconut milk, chia seeds, honey (to taste), lime juice and extract in a blender. 
Blend for 1 to 2 minutes, to form a smooth pudding.
Divide the pudding among individual cups or transfer to a large container, cover and refrigerate until cold and set, about 2 hours.
Garnish with pistachios, lime zest and raspberries, if desired, and serve.

Adapted from "Chia: The Complete Guide to the Ultimate Superfood," by Wayne Coates (Sterling, 2012).

The Washington Post