Luckily, Mexican and Latin American food are having a moment here in London, and it seems like every day there are new taco spots popping up all over the city. Mexican food is what I crave whenever I think about home, so it’s been fun to venture out and try all these new places.

Corazon has a pomegranate hibiscus margarita that was really tasty — tart, sweet and tangy. Our foursome had more than a few of these over the course of the evening, and after our night was over I thought about how great these tangy flavors would work inside a smooth, creamy chia pudding.

For the hibiscus, I found a store-bought hibiscus juice, but you can also make your own out of dried hibiscus flowers (called sorrel). As for pomegranates, they’re relatively easy to find in whole or already shucked. The end result is a tangy, tart mixture that also has some creaminess from the coconut and crunch from the pomegranates.

I like this pomegranate hibiscus chia pudding because it’s easy enough to prep the night before and keep in the fridge for a few days as a grab and go breakfast. Weekday mornings are usually our most hectic time of day, and I like that I can just fling these on to the table already made.

Well, I mean, not literally fling. You know what I mean.

For more delicious chia pudding recipes I’ve posted before:

Mango Lime Chia Pudding

Banana Almond Chia Pudding

Indian Carrot Halwa Chia Pudding