Coconut Chia Pudding


Chia seeds, high in Omega 3 fatty acids, have an interesting ability to gel up upon mixing with liquid and create an almost tapioca-like texture. I kept this version unsweetened, but you could definitely add in some honey or maple syrup to make it more dessert-like. It’s best to let the chia seeds sit for 1-2 hours to soften and absorb as much liquid as possible which will yield a nice thick texture. Feel free to experiment with different spices as well.


1 cup full-fat coconut milk

3 tbsp chia seeds

1 tsp vanilla extract

1/2 tsp ground cardamom

1/2 tsp ground cinnamon


1. Mix the chia seeds and coconut milk together in a mason jar or other glass container.

2. Blend in the vanilla extra and spices.

3. Refrigerate for 1-2 hours (but at least 30 minutes) for best texture. Serve with shave of dark chocolate, a splash of maple syrup or just as is.


4 thoughts on “Coconut Chia Pudding

  1. Hey Steph! I made this pudding this morning and it turned out great! So easy to make too! Thanks for the recipe! :) Next time I’m going to try a chocolate version ;)

  2. Good stuff! I love chia pudding and cardamom in it is especially good! I’m also putting a little rosewater in mine and topping it with berries and chopped pistachios. I like the pudding better at room temperature than refrigerated.

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