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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.    Put coconut milk, syrup and extracts in a blender (or whisk) until smooth.

2.    Stir in chia seeds gently.

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.*