Chia Seed Pudding

Chia seeds have gotten a lot of buzz lately for their health benefits and ease of use. The tiny little seeds look a bit like exotic black and white swirled eggs from up close. They absorb lots of liquid and turn very gelatinous. They have a neutral flavor and while they cost a bit more than other seeds, it doesn’t take many to create an interesting effect.

Chia seeds are high in omega-3 fatty acids and contain alpha-linoleic acid (ALA) and linoleic acid (LA). They also contain protein, fiber and some antioxidants. Chia seeds don’t need to be ground up like flaxseeds in order for the body to absorb their nutrients. I couldn’t find any information about the smoking point of chia oil, but I don’t think I’ll use them to cook or bake with since I’m not sure if the oils would break down and oxidize like flaxseed oil when subjected to heat.

I played around with different measurements, and I prefer 1 1/2 cups of coconut milk to 1/3 cup chia seed. You can make this pudding with milk, cream, almond milk, honey instead of maple syrup, stevia, etc. There are lots of ways to play with these little gems!

Ads by Healthy Ads

This pudding has a mousse-like consistency and only takes a few minutes to mix together. I prefer to eat it at room temperature because when it’s chilled, the texture becomes a bit too gelatinous. If you refrigerate the pudding, make sure to leave it out for about 15 minutes to take the chill off. It’s great with berries, a little whipped cream or chocolate shavings.


Chia Seed Pudding

Serving Size: Serves 4

Chia Seed Pudding


  • 1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)

  • 4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • 1/3 cup chia seeds
  • 1/2 cup berries


Whisk coconut milk, maple syrup, and extracts until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

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.

Chocolate Chia Seed Pudding

Serving Size: Serves 4

Chocolate Chia Seed Pudding


  • 1 1/2 cups coconut milk (I used organic canned coconut milk from Native Forest. The can isn’t lined with BPA and it’s a nice thick milk)

  • 4 tablespoons maple syrup or honey (or substitute with a few drops of stevia)

  • 2 tablespoons cocoa powder

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • 1/3 cup chia seeds
  • 1/2 cup berries


Whisk coconut milk, maple syrup, cocoa powder and extracts until smooth. Stir in chia seeds. Divide mixture evenly between 4 glasses. Let sit at room temperature for 2 hours. Serve.

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.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support! 

Like It? Share it!

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 7 Tips to Reduce Inflammation" when you subscribe!


  1. Donette

    I have a bag of chia seeds just waiting to try this! I have used them to top oatmeal and mixed in smoothies, but this sounds like a nice change. Thanks so much for posting this!

  2. Anita D'Souza

    My brother does triathlons and puts chia seeds in his water bottle for the biking portion. I’ve done that myself for just everyday use and I love how I feel fuller and am less likely to crave junk food. I’ll also mix it in when I make a hot quinoa breakfast (just cooked quinoa with some vanilla, agave syrup, nuts, dried fruit, etc)

      • Anita D'Souza

        Made the chocolate one this weekend and it was SO GOOD! I tried it again with some almond milk – didn’t turn out quite like pudding (though I didn’t exactly measure, so I may not have had enough chia in there) but it was still superbly delicious chocolate chia milk. Chocolate cow milk is sometimes touted as a great after-workout drink (to get protein in) – since I’m lactose intolerant and don’t generally plan ahead to de-lactose my cow milk, I think I’m going to try the chocolate chia milk instead – I’ll probably do a combination of coconut and almond to get more good fats in. Thanks again for this, Carrie!!

  3. Jessica Keechle

    I’m so excited about trying these! Do you think one could use the date paste you used in the ‘sugar free creamers’ as the sweetener and strain it before adding the chia seeds?

  4. Katie L.

    Wow, what a yummy pudding! I’ve never had chia seeds, but I read up on all the nutritional benefits and I will definitely make it a staple in my diet.
    Thanks for making it into a dessert.

  5. Christi

    I just made this and I’m waiting for the seeds to soften. They’re about 1/2 way there and it’s hard to wait to eat this. It’s sooo yummy! This is a keeper, I can tell!

      • denise palatini

        I’ve used soymilk for chia seed pudding before… I’m allergic to almond so can’t use almond milk… I’ve also done a combination of coconut and soymilk… definitely creamier with coconut milk… have to watch the sugar content in soy milks.. use the unsweetened varieties…

  6. SandyLee

    I made the chocolate version and it was delish!, however i did find it to be a bit bitter so next time i think i will halve the cocoa. Before serving it up i mixed in a spoon of peanut butter and topped it with sliced banana and chopped dried apricots and YUMMMIO!!!

  7. Jane

    I used 2 Tbsp xylitol instead of honey or maple syrup to keep the calories and carb count down, and I just love it! With the vanilla version, the first time I made it, I could really taste the alcohol in the vanilla so the second time I made it, I heated the coconut milk, xylitol, and vanilla to a simmer to help heat off the alcohol before adding the chia. I also found it easier to just use a whole can of coconut milk, about 1 3/4 cups, and increase the chia seeds to 1/2 cup. I will have to try the chocolate version as well.

  8. I have been on a candida diet/cleanse for the past couple weeks and have really enjoyed this as a special treat that doesn’t break the diet rules and regulations! I have made the above versions and all of them have been delicious, but the other day I got creative and wanted to share a twist that also turned out well :)

    Instead of adding sweetener and extracts to the pudding, I mixed the coconut milk and chia seeds together and added lemon juice and spices (salt, pepper, garlic, dill, etc). It was almost like cream cheese or a cheese dip/spread … at least, it was the closest thing to it on this diet!! It turned out tasty and I’m sure you could experiment with different spices and flavors.

    Anyway, thought I’d pass that on for anyone who might be interested! Now I’m going to make a sweet version to use as a topping on my fluffy coconut flour/buckwheat flour pancakes tonight!

  9. Anita D'Souza

    @Hannah – what a great idea! I’ve been grinding my chia seeds because my boyfriend isn’t fond of the texture of the whole ones in our smoothies – I bet he’d eat the dip if I made it with ground chia, too! Thanks so much for sharing!

    • I was trying to get something similar to cream cheese and it was similar, but I had to add the spices to cover the coconut flavor! I thought about experimenting with other milk or spices … I thought it could use a little tweaking to make it perfect but all in all, it was really good and I was thrilled to find a cheese dip substitute :)

  10. Kaki

    I read recently that guar gum is something to stay away from. I noticed that Native Forest uses organic guar gum in their coconut milk. Carrie, can you please share how you feel about this? I love your site and have made many of your recipes! Thanks for leading us to a healthier life!

    • AHW

      I just looked up guar gum. My medically based source said it was safe for most people in moderate amounts, but could have some drug interactions. Your best bet would be to check for those interactions with a pharmacist or to look up any medications you take online. I nearly forgot, thanks for the great recipe. I’ll try it tomorrow.

  11. Sarah

    Delicious!! I have been searching for an easy, healthy, chocolatey dessert that appeals to everyone in my family and this definitely hit all the points! I used vanilla almond milk instead of coconut milk (though I am dying to try that as well) so I didn’t need as much syrup for the sweetness and created a layered dessert with sliced strawberries and bananas. It took longer to layer it than it did for my children to eat it- they loved it that much! Thanks for the great recipe!

  12. mary

    I just made the chocolate version but half the cocoa powder as someone suggested that they would do next time.. i find it very tasty even yummy lol..its also a great way to get in your omega-3’s

  13. Gabrielle

    Perfect! Thank you!Now my preschooler and kindergartener won’t have to feel left out at school when the other kids are being served disgusting pudding cups and junky ice cream at Valentine’s Day parties. The teachers now advise me in advance of days or parties where they are serving processed garbage and I am so thankful for healthy alternatives. My kids are always happy with them and politely refuse junky stuff. If they complain we just look at the ingredient list and when none of it sounds like food, they are completely fine. I even reduced the maple syrup in this, because the berries will sweeten it enough and my kids don’t have a major sweet tooth. ( in fact, the little guy just refused frosting on his birthday cupcake. Too sweet.)

    • Deliciously Organic

      Almond milk is very thin so the pudding might not get as thick as originally intended. If you’re using almond milk that is just made from almonds and water then I would still add the honey and vanilla.

  14. Stephanie

    Hey, just wondering if you can really clarify the milk situation. The original recipe calls for coconut milk, which is very thick. However, some people are talking about successfully using almond milk which, from what I know, is much thinner. Is there another thicker version of almond milk that I don’t know about? Or are people using the thin almond milk with good results? Do the ratios change if using almond/coconut milk beverage rather than coconut milk in a can? Thanks!

    P.S. I have the chocolate version setting as I type, using coconut milk from a can 😉

    • Deliciously Organic

      I haven’t tested it with almond milk, but I’m assuming it depends on what kind of almond milk is used. Almond milk in the stores usually has preservatives and additives that would probably interfere with how the pudding sets. A homemade almond milk would probably do best since it’s a bit more thick and doesn’t contain any additives.

    • Ashlie

      I used Califia vanilla almond milk to make mine and it turned out great!! The Califia almond milk is very thin. I put mine in a mason jar in the fridge overnight and it came out thick like tapioca pudding.

  15. Melissa

    Hi. Thank you for sharing , these wonderful chia recipes. After reading this I was inspired to have a pudding for my afternoon snack. Yummy, Eating it as i type. It’s a fantastic healthy fill-you-upper snack or breakfast .
    Have you heard of the best of the best Chia? Please look into Mila. There have been a TON of comparisons on the regular chia purchased from local stores and the results are amazing-no comparison to eating 1 scoop of mila a day. People who ate regular store bought (don’t know where’s its grown-hard to clean so don’t know what your consuming) didn’t feel any different just knew they were eating something beneficial. But Mila?? Oh my goodness the results are life changing. I have waaay more energy , more mental clarity (as MILA has the highest omega 3 in any whole raw food).
    Just do your own comparison and try
    a bag they will last a month… I promise you’ll never go back to the ordinary kind!
    Please check it out-

  16. Natasha

    Made this with my newly coconut free, dairy free daughter. We used half goats milk, have goats kefir= awesome! She loved it and felt like such a treat for her, topped with fresh berries. She said the vanilla tasted like whip cream to her, so now I have a great alternative for her when we use whip cream during winter or holidays! (I’ll probly just grind the seeds for “whip cream”, and feel free to use the idea) But the chocolate was her fave. Thanks for the great recipe!

    • Jennifer

      I have used chia seeds in multiple puddings (or fruit smoothies) and I’m guessing it solidified at the bottom because it wasn’t stirred enough. Whenever I use chia (no matter what type of milk), I stir it every few minutes to make sure the seeds are thickening evenly throughout the liquid.

      Sometimes that means stirring it every few minutes for 10-20 minutes before I feel like it’s ready. Once it’s at the consistency I like, it is safe to set aside.

  17. Nicole K.

    Your recipes have always served me well, Carrie, and this is no exception. This is my fourth time making this in ten days. I send it with the kids for lunch, I bring it to work and top it with berries for breakfast. I actually cut down the maple syrup and little and it is still lovely. Thank you so much!

  18. Barb

    I have been looking at chia seed receipts as a way to lose a little weight so was very excited to see this. I made the pudding with almond milk and then I saw the Nutella – what isn’t delicious with Nutella? So, I added 2 TBSP and it still wasn’t sweet enough so I added a dash (well, maybe several) of maple syrup. Delicious!!! I think I’ve got this diet thing down.

  19. Sandi

    Made some today for the first time, I used Unsweetened Almond Coconut milk 1 cup and 1 cup dannon greek coconut yogurt (the 80 calorie one), tea vanilla and 1/4 cup black chia seeds. I was very surprised how good it is! Next time I want to try to make chocolate.

  20. Eileen

    Hi Carrie, just found your site thru Facebook ( Easy Stovetop G/F Mac ‘N Cheese recipe ), and did a little exploring. What a WONDERFUL site……looking forward to lots more exploring and learning from you :) I have a quick question for you re: using coconut milk in recipes. I was diagnosed as hypothyroid at age 21, am now 68 and still struggling with it, and I’m just getting into G/F, organic, dairy free, etc. trying to feel better. I am using So Delicious brand vanilla and chocolate coconut milks in the quart size non-refrigerated containers. Can this be used in recipes as a substitute for the canned coconut milk? Will it have the same texture and thickening properties? Would love to try your chia pudding recipes with it but would rather hear from you first before possibly wasting a bunch of chia seed. By the way, my daily go to with chia is either in my coconut milk/protein shake or mixed in greek yogurt and then used with sliced banana on my G/F cereal as a breakfast “parfait”. Looking forward to your reply,Eileen

    • Deliciously Organic

      I’m so glad you found me! :) I prefer to use canned coconut milk as it contains less preservatives and additives. If you use a coconut beverage, then the consistency will be very different. I purchase coconut milk via the subscribe and save program om Amazon. Great prices!

  21. Eileen Fodor

    Dear sweet Carrie, Thanks sooooo much for your very prompt and helpful reply….I can see why your fans love you!! By the way, I owe you an apology….it wasn’t a mac ‘n cheese recipe that God used to lead me to you….it was your yummy looking Homemade Samoas…..can’t wait to try. Looking forward to learning, learning, learning from you and the very nice people that participate in your blog…..have already read a bunch of comments and picked up great tips and helpful hints. god Bless you and your efforts,

  22. Erica

    Oh my goodness! What a treat! It’s not even done yet – but I took a little taste. Thank you SO much for this recipe, it’s delicious! Also, appreciate the note about taking them out of the fridge early! :)


Leave a Comment

Your email address will not be published. Required fields are marked *