Chia Seed Pudding

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Chia, it’s not just for plants! My first exposure to chia seeds, aside from the plants that you used to see everywhere, was in a drink. It was this gelatinous goop that was supposed to deliver these amazing health benefits but was the most disgusting thing to swallow. It’s true, chia seeds, despite their smallness pack a pretty nutrient rich punch. So, I revisited them after finding this recipe posted by a fellow blogger. The thing with chia, when you soak it, it does form a gelatinous texture. But, when you’re not drinking it, it can be really good. This particular recipe mixes it with full fat coconut milk, so it’s actually rather filling and very refreshing. I first tried this over the summer, finding it easiest to transport and lighter which I tend to prefer when it’s hotter outside. I paired mine with mixed berries, some shredded coconut and additional syrup. Although I used berries in mine, you could literally do anything. It’s such a basic – and I mean that as a compliment – you could easily use granola, apples, apple butter, jams, honestly anything. I went for an additional antioxidant boost. It’s the easiest thing to whip up, just mix and let it sit overnight. It keeps fresh for 3 days, so you get a couple snacks/breakfasts out of it.

Chia Seed Pudding

Servings 2


  • 1/4 cup chia seeds
  • 1 13.5 oz can coconut milk, full fat
  • 1 tbsp honey
  • pinch of coarse salt
  • dash of vanilla extract
  • Toppings like fresh fruit, shredded coconut, maple syrup


  1. Combine the chia seeds, coconut milk, honey, salt, vanilla extract in a medium bowl. Whisk ingredients together. Cover and refrigerate at least 8 hours. After 8 hours, the pudding will be set and can store in an airtight container for up to 3 days. Top each serving with anything you would like. 

Recipe Notes

Recipe from Everyday Annie

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