Chia Seed Pudding
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Chia Seed Pudding – a versatile pudding that makes a delicious breakfast or nutritious midday treat! It’s creamy, rich, perfectly sweet and the topping options are endless.Â
Our Favorite Chia Pudding!
Chia seed pudding is a healthy pudding made with rich in fiber chia seeds, some type of milk, a little sweetener, and optional flavorings and toppings. It is usually made from vegan ingredients and it’s easy as can be to make!
All the ingredients are simply mixed together in a jar or bowl then rested overnight in the fridge so chia seeds have time to plump and soften. Then the next day it’s ready to enjoy and you end with the perfect consistency and texture.
I didn’t used to care much for chia pudding but that was until I started adding canned coconut milk (in addition to a non-dairy milk) for an extra boost of creamy richness, and also I added some flavorful extract (my favorite is coconut here).
I found it doesn’t need a whole lot of either to really take it from bland and boring to something you’ll actually crave.
Then of course, to really highlight it, I recommend finishing it with fresh diced fruit (or puree). My favorites are peaches or mangoes, especially with this coconut vibe we have going.
But truly it’s a blank canvas, start with the main base then finish it off with toppings to your hearts content. And for more of a dessert, be sure to try the tempting chocolate variation as well!
Side notes: Pictured is about 3 times the recipe (recipe is for 2 servings). Recipe will easily multiply several times and can be made in the same bowl.
If you are wondering about the fruit layer; that is simply lightly maple-sweetened pureed fruit (which you can blitz in a small food processor).
The blue fruit layer pictured here is lightly sweetened banana, with a hint of lemon, and natural blue food coloring. Other fruit layers are sweetened strawberry + raspberry, pineapple, peach, kiwi, and blueberry + strawberry.
It really doesn’t need to be over the top though just use what fruit you have on hand, it was just to show various ideas. You can add the fruit layer below or above the chia pudding.
Chia Pudding Recipe Ingredients
You only need 5 ingredients and a pinch of salt:
- 2/3 cup unsweetened almond milk
- 1/3 cup canned coconut milk (full fat), well stirred
- 3.5 Tbsp chia seeds
- 2 – 3 tsp maple syrup
- 1/4 tsp coconut extract
- 1 pinch salt
How to Make the BEST Chia Seed Pudding
- In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
- Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
- Cover and refrigerate overnight for at least 6 hours.
- Add toppings or serve with pureed fruit if desired.
Helpful Tips
- Don’t skip the coconut milk! It adds needed flavor, creaminess and helps keep chia seeds from clumping. You can freeze leftover coconut milk for later use.
- Whisk just adding the chia seeds, this also prevents clumping. You don’t want them to gel and stick before you mix.
- Don’t take a shortcut. Let chia pudding rest at least 6 hours in the fridge for a proper consistency. As mentioned before the chia seeds need plenty of time to absorb the liquid and plump and soften.
- If you’d like a slightly thicker or thinner chia pudding you can reduce or increase chia seeds by 1/2 Tbsp.
Variations
Chocolate Chia Seed Pudding
- Use 2.5 Tbsp maple syrup (in place of the 2 to 3 tsp).
- Add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.
Topping Ideas for Chia Pudding
So many options! Here are a few ideas to get you started:
- Fresh chopped fruit (berries, mangoes, peaches, bananas, etc)
- Pureed fruit (blend fresh fruit, or frozen fruit with some juice, in a mini food processor)
- Shredded coconut
- Granola
- Chopped nuts or runny nut butter
- Yogurt
- Jam or fruit curd
Flavor Options
- Use other extracts: Vanilla, almond, maple, etc.
- Mix in spices: Cinnamon, nutmeg, ginger, pumpkin pie spice, etc.
- Add citrus zest: Lemon, orange, lime, grapefruit.
How Long Does it Last
- Chia pudding should be kept chilled in the refrigerator in airtight containers (or cover containers).
- It usually keeps for up to 5 days.
- Chia pudding can be frozen for up to 3 months in airtight containers, just leave room in container for liquid expansion.
More Delicious Recipes You’ll Love
Follow Easy Cooking Zone
Chia Seed Pudding
Ingredients
- 2/3 cup unsweetened almond milk
- 1/3 cup canned coconut milk,* well stirred
- 3.5 Tbsp chia seeds
- 2 - 3 tsp real maple syrup
- 1/4 tsp coconut extract**
- 1 pinch salt
Topping Ideas***
- Fresh chopped fruit (berries, mangoes, peaches, bananas, etc)
- Shredded coconut
- Yogurt
- Granola
- Chopped nuts or runny nut butter
Instructions
- In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
- Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
- Cover and refrigerate overnight for at least 6 hours.
- Add toppings or optionally serve with pureed fruit.**** Serve cold.
Notes
- *I find in colder months coconut milk tends to solidify more easily and is lumpy. If so just heat the portion using in a small microwave safe bowl for about 20 seconds until smooth.
- **Coconut extract is highly recommend for the best flavor but if you don't have it you can also use 1/2 tsp vanilla extract.
- ***Topping ideas are optional and therefor not included in nutrition estimate.
- ****FRUIT LAYER: If are interested in doing a layer of fruit in the jar you can puree about 1 1/4 cups chopped fresh fruit in a small food processor with a little maple syrup to taste. Spoon into the jar then freeze for about 1 hour if you'd like it more firm, or just spoon over the top of the pudding.
- CHOCOLATE VARIATION: When preparing use 2.5 Tbsp maple syrup instead, add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.