Chia Pudding

Chia pudding has become a health foodie favorite. It’s very versatile, easy to make, healthy, and of course delicious. I became of fan of chia at university, loving its health benefits, versatility, and how it keeps you full, perhaps because chia seeds can soak up over 5xs their weight in liquid.

This recipe is very simple and requires no cooking, just time to allow the chia seeds to soak up the coconut milk. You can make this vegan by using only plant-based milk and agave syrup. I recommend using plant-based milk to help thin out the coconut milk and lighten the chia putting. Still, feel free to use normal dairy milk.

Once you’ve made your chia pudding, it makes for a great breakfast and dessert. You can even add it to your morning porridge, which I completely recommend. It makes it absolutely delicious!

For the adventurous chef

This chia pudding is a great starting recipe. You can use it as a base and template for expanding your chia pudding repertoire.

An easy start to add extra ingredients. Add some cocoa powder and you have a delicious chocolate coconut pudding. You can try making your own version of a turmeric latter by adding turmeric. If you seeking a tropical escape, try also adding some pineapple and coconut shavings for a piña colada twist.

You can also experiment with other kinds of milk. If you use hazelnut milk and add cocoa powder, you’ll have a Nutella chia pudding. You can add greek yogurt for a thicker consistency and some tang. If you have regular milk, feel free to just use that for extra creaminess. Whatever you have on hand, this chia pudding is a great start as you expand out.


  • 1 can of coconut milk
  • ½ cup of milk of your choosing
  • 5 tbsps of chia seeds
  • 1 tbsp of honey or agave
  • Fruit and,or  granola of your choosing as a topping


  1. Remove as much of the coconut milk from the can into a bowl. There are likely to be large coconut cream chunks if so I recommend heating it in the microwave for about 30 seconds to 1 minute to help melt the chunks.

  2. Then add your honey and milk and mix well. I like to use soy milk or other non-diary milk to help lighten the coconut milk.

  3. Next, add the chia seeds and incorporate them well.

  4. You’ll notice that the mixture may seem very liquid-like. But don’t fret. Chia seeds can soak up to 5xs plus their weight in liquid, so make sure it is very liquid. Allow the chia seeds to soak up the milk for at least 1.5 -2 hours, ideally overnight, in the fridge.

  5. Once ready, you will see thick mixture that has a slight jingle. Serve with fruit or granola of your choosing. I recommend serving in a glass with alternating layers of chia pudding and fruit.

If you find the mixture too thick, add more milk of your choosing and mix well. You can also add more honey or agarve as you like.

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