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Mexican chia fruit gelatin: Gelatina de frutas con chia by Karen Hursh Graber © 2013

Chia's natural ability to gel makes it perfect for vegans or anyone else adverse to using commercial gelatins made with animal hooves. Use any kind of fruit juice, including those that aren't available in packaged gelatin powder flavors, like pomegranate and cranberry. This chia fruit gelatin is not as thick as gels made with commercial gelatin powders, and is good on its own or as a topping for yogurt or pay de queso. Its appearance reminds me of the bubble tea I always get in Chinatown when I visit my sister in New York.


  • 2 tablespoons chia seeds
  • 1 cup fruit juice (sweetened to taste, if desired)

Mix the seeds with the juice in a bowl, whisking to prevent the seeds from clumping. After a couple of minutes, whisk again.

Let the mixture sit for 15 minutes, while the seeds absorb the liquid. Use immediately, or refrigerate until needed. Makes 1 cup.

Link to source article
Chia: Ancient Mexican seed and modern superfood


Published or Updated on: January 17, 2013 by Karen Hursh Graber © 2013
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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