• Coconut Chia Pudding Recipe

    Coconut Chia Pudding is a nice change of pace from the usual paleo breakfast.

    Coconut Chia Pudding Recipe | StupidEasyPaleo.com

    It makes a great snack, too! Sometimes, eggs for breakfast can get quite boring. If you’re in a rut and looking for something new, give this Coconut Chia Pudding a shot.

    This is the first chia pudding I ever made, and it served as the inspiration to my mega-popular 3-Ingredient Banana Pudding recipe. The truth is, there are so many ways to change this recipe up. You could use a different kind of dairy-free nut milk, add other mix-ins, or experiment with lots of tasty toppings. Think of this as a blank template upon which to build!

    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.

    If you want to bump up the protein content, try adding a scoop of your favorite protein powder or even some unflavored grass-fed collagen.

    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.

    Coconut Chia Pudding

    Preparation 60 mins 2017-03-29T01:00:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 2     adjust servings

    Ingredients

    Instructions

    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.

    by

    Coconut Chia Pudding
    Prep time:
    Total time:
    Serves: 2
    Ingredients
    • 1 cup full-fat coconut milk
    • 3 tbsp chia seeds
    • 1 tsp vanilla extract
    • 1/2 tsp ground cardamom
    • 1/2 tsp ground cinnamon
    Instructions
    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.

    Pin this Coconut Chia Pudding Recipe for later!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    13 thoughts on “Coconut Chia Pudding Recipe

    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.

    3. I changed it up just a tad and added a 1/4 cup of finely shredded coconut and another 1/2 cup of the coconut milk. I absolutely love the spices used in this recipe. Thank you so much it’s incredibly tasty!

    4. So are the chia seeds added after sitting in water in the fridge for 2 hrs or just mixed in with the milk and then they plump?

      1. Hi there…no, don’t put the chia seeds in water to plump up. Just mix them with the coconut milk and they will plump, thickening the pudding.

    5. How many servings is this? Look forward to making it for my lchf/hflc vegan breakfast 🙂 I’m on the instate am @veganlinds85

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