Chia Pudding

Chia Pudding



  •  1 ½ cups coconut milk (we used BPA free, canned milk. It is thicker and gives the pudding a nice consistency).
  • 4 tbsp maple syrup or honey or 3 packs of stevia (in the sample, we used maple syrup).
  • 1 tbsp vanilla extract
  • ½ tsp almond extract (optional, we didn’t use this in the sample).
  • 1/3 cup chia seed
  • ½ cup berries (optional)
  • (2 tbsp cacao powder, optional for chocolate flavor)



  1. 1.    Put coconut milk, syrup and extracts in a blender (or whisk) until smooth.
  2. 2.    Stir in chia seeds gently.
  3. 3.    Divide mixture evenly between 4 glasses. Let sit at room temperature for 3 hours.




*If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator. Set pudding out for 15 minutes before serving. Best if eaten within 24 hours.*