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Chia Seed Pudding

by Deliciously Organic on May 30, 2012


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!

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

Ingredients

  • 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

Instructions

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

Ingredients

  • 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

Instructions

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.

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{ 90 comments… read them below or add one }

VA DE PAN May 30, 2012 at 10:17 am

last month, I saw at the supermarket chia seeds and I didn’t know how to use them. Thanks for sharing this recipe, I would like to taste them, and this recipe is a good way for it.

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Christina @ Sweet Lavender Bake Shoppe May 30, 2012 at 11:24 am

THANK YOU THANK YOU for posting this!!! :D

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dawn miller May 30, 2012 at 2:41 pm

We make dark chocolate chia seed pudding in canning jars using almond milk. It is a family favorite.

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Annie May 28, 2013 at 12:15 pm

Hi, would you share your recipe as well? Thank you.

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Patty May 30, 2012 at 6:42 pm

Can you recommend a good place to find Native Forest coconut milk? I haven’t been able to find it in any stores.

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Deliciously Organic May 31, 2012 at 9:38 am

I recently noticed that I can’t find any either. I’m wondering if their stock is low…I usually order on Amazon, but all of the sudden their prices and availability have changed. Another great coconut milk is the Organic Thai Kitchens coconut milk. It has great flavor and is super thick.

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Ornella July 13, 2014 at 11:19 am

I buy it from vitacost.com, sometimes they have great deals

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Debbie June 1, 2012 at 6:17 am

Do you have a Kroger near you – that is where I buy Native Forest coconut milk.

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AHW March 28, 2014 at 7:28 pm

I order my Native Forest coconut milk through my local co-op. It comes in 12-can cartons for about $34. You can also order it on Amazon for about $29. This milk is also carageenan-free.

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Donette May 31, 2012 at 8:49 am

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!

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Anita D'Souza May 31, 2012 at 9:17 am

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)

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Deliciously Organic May 31, 2012 at 7:25 pm

Great ideas! Thanks!

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Anita D'Souza June 13, 2012 at 1:08 pm

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!!

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Robyn June 5, 2013 at 10:25 pm

How do you de-lactose milk yourself??? I buy Zero Lacto milk in NZ but its double the price of normal milk!

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Katie May 31, 2012 at 2:05 pm

I just made the vanilla version and it’s SO GOOD! Thanks for posting this recipe. ☼

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Deliciously Organic May 31, 2012 at 7:25 pm

You’re welcome! I’m glad you enjoyed it!

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Maria June 1, 2012 at 3:46 pm

I will have to try this. Love the berries on top!

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The Healthy Apple June 1, 2012 at 4:20 pm

I love making chia pudding; so perfect for summer…refreshing and delish. Thanks for sharing darling. Miss you and hope all is well.
xoox

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Allison [Girl's Guide to Social Media] June 1, 2012 at 6:34 pm

Both puddings look really good! Wow. Thanks Carrie for sharing this great recipe.

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Jessica Keechle June 1, 2012 at 9:09 pm

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?

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marla June 2, 2012 at 6:10 am

So pretty + a fun twist on classic pudding recipes.

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Esi June 3, 2012 at 6:16 pm

I have yet to jump on the chia bandwagon, but I really love you combining them into a healthy dessert.

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Kristina Vanni June 3, 2012 at 9:15 pm

What a great way to add in some extra protein. These look great!

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Winnie June 4, 2012 at 4:32 am

I adore chia seeds and this pudding with coconut milk looks fantastic. Hope you are well these days Carrie!

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Connie June 4, 2012 at 2:52 pm

Made this today and loved it. It is so easy, quick, and tasty. This recipe is definitely a keeper. Thanks, Carrie.

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Katie L. June 4, 2012 at 4:47 pm

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.

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Christi June 6, 2012 at 1:41 pm

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!

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Sylvie @ Gourmande in the Kitchen June 7, 2012 at 5:51 pm

I’ve been loving chia seeds too and I’ve always got a bag at home.

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Jen June 10, 2012 at 8:05 pm

I love adding chia seeds to drinks, but have never had it in pudding. Thanks for the great idea.

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Jaime {sophistimom} June 13, 2012 at 12:59 pm

Oooh, I love this, Carrie. I am totally making this.

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UteMueller September 5, 2012 at 7:39 am

Is it possible to make the pudding with soymilk as well?

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Deliciously Organic September 5, 2012 at 8:13 am

I haven’t tested it with soy, but I’m thinking it might be too thin for this recipe.

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denise palatini March 11, 2013 at 2:19 pm

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…

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Wendy October 20, 2012 at 6:19 pm

Can I make the pudding with ground Chia seeds? Will it turn out differently?

Thanks.

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Deliciously Organic October 21, 2012 at 10:16 am

I’ve never tried it, but I would think it would turn out ok.

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SandyLee October 23, 2012 at 2:38 am

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!!!

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Jane January 7, 2013 at 7:05 am

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.

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Sandra January 26, 2013 at 3:59 pm

I’m enjoying the chocolate version as I type this. Delicious! I look forward to trying the plain version soon!

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Deliciously Organic January 28, 2013 at 8:33 am

Thanks for the feedback! I’m so glad you enjoyed it!

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Hannah January 28, 2013 at 1:28 pm

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!

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Deliciously Organic January 29, 2013 at 11:09 am

What a fantastic idea! Thanks for sharing!

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Anita D'Souza January 28, 2013 at 1:32 pm

@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!

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Hannah January 28, 2013 at 2:04 pm

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 :)

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Anita D'Souza January 28, 2013 at 2:10 pm

I wonder if you use Indian or Thai spices for the dip if they would meld better with the coconut flavor…I’m excited to try! I was also thinking about trying a combo of coconut and almond milk to cut down on the fat content (and maybe mellow the coconut flavor).

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Hannah January 28, 2013 at 2:18 pm

I was thinking almond milk would be good too. Great idea on the Indian spices … I didn’t think about that but I imagine they would be really yummy – I love curry :)

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Kaki January 30, 2013 at 10:11 am

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!

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AHW March 28, 2014 at 7:39 pm

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.

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Sarah January 30, 2013 at 6:08 pm

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!

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mary January 31, 2013 at 9:36 am

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

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Georgia February 1, 2013 at 7:46 pm

What brand cocoa powder do you use? Would the raw cacao work here? Can’t wait to tr it.

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Deliciously Organic February 4, 2013 at 8:11 am

Raw cacao would work great for this recipe. Wilderness Family Naturals has a nice cacao powder:http://www.amazon.com/Certified-Organic-Cacao-Powder-From/dp/B000KNCZKU/ref=sr_1_3?ie=UTF8&qid=1359994156&sr=8-3&keywords=cacao

When I don’t have cacao powder on hand, I usually use Rapunzel Pure Organic Cocoa Powder:http://www.amazon.com/Rapunzel-Pure-Organic-Cocoa-Powder/dp/B0046HEPQS/ref=sr_1_7?s=grocery&ie=UTF8&qid=1359994195&sr=1-7&keywords=organic+cocoa+powder

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teri February 10, 2013 at 9:04 am

I’m assuming that the berries listed in each of the ingredient sections are for sprinkling on top of the pudding just before serving and are not to be incorporated into the pudding itself?

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Deliciously Organic February 11, 2013 at 8:52 am

Yes, the are for sprinkling on top.

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Gabrielle February 11, 2013 at 11:50 am

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.)

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Colleen Elisabeth Chao February 21, 2013 at 6:42 am

This pudding is absolutely amazing! I made the raw cacao version (with 1/2 the cacao per one of the comments above), and it was super scrumptious! ;) I add chia seeds to everything, but this just became a new favorite. Thank you so much!

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Victoria March 15, 2013 at 8:25 pm

I’m thinking of making this with almond milk and using cardamom spices as a sweetener…but should I still add the honey? Maybe omit the vanilla? Or the other way around?

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Deliciously Organic March 16, 2013 at 2:30 pm

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.

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marc March 20, 2013 at 4:53 pm

I made this. Left it out for two hours and it was still a liquid, soupy mixture. Why didn’t it form a pudding texture?

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Deliciously Organic March 21, 2013 at 8:07 am

Hmmm…I’m not really sure. Did you make any substitutions?

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Marc March 21, 2013 at 8:14 am

Not really. I used unsweetned almond milk. I put it in the fridge and it got a little more solid. It’s pretty good. I guess I might be thinking it will form a shape of regular pudding. Still good.

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Deliciously Organic March 21, 2013 at 10:06 am

I’ve never tested this recipe with almond milk. My first thought is that the consistency of the almond milk would be too thin to produce a thick pudding. If you use thick coconut milk (not coconut beverage) it will turn into a thick pudding.

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Marc March 21, 2013 at 10:13 am

Thanks, I will give it a try again.

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Stephanie March 26, 2013 at 5:35 pm

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 ;)

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Deliciously Organic March 27, 2013 at 9:34 am

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.

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Ashlie July 8, 2013 at 5:44 pm

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.

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Deliciously Organic July 9, 2013 at 7:59 am

I’m glad you enjoyed it! And thanks for letting me know that the almond milk worked well in this recipe!

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Lucy April 10, 2013 at 9:42 am

My 3 year old just helped me make this. She loved the stirring process. So excited for our healthy chocolate pudding :)

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Deliciously Organic April 10, 2013 at 10:50 am

I hope you enjoy it! :)

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pause2shop.com May 28, 2013 at 11:56 am

Could you use agave as the sweetener to keep the glycemic load low?

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Deliciously Organic May 28, 2013 at 12:01 pm

You can, but I don’t recommend agave. It’s a highly processed sweetener that is about 70% fructose. To keep the glycemic index on the low side, I would use raw honey (GI of 35) or stevia. Here’s a great article that discusses the truth about agave: http://www.westonaprice.org/modern-foods/agave-nectar-worse-than-we-thought

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Melissa May 28, 2013 at 3:37 pm

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- http://Lifemax.net/mcabell

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Lori May 29, 2013 at 10:37 am

Do you think this would work with 2% milk?

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Deliciously Organic May 29, 2013 at 2:55 pm

I would try 1/2 milk and 1/2 cream in place of the coconut milk.

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Jacklyn July 13, 2013 at 9:03 am

I make this with whole milk all the time and it turns out great! I don’t usually measure though, I just wing it and add some more chia seeds if the consistency is too thin. My new favourite flavour combo is the chocolate pudding topped with cherries – so good!

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Maria Tan July 16, 2013 at 10:49 am

I bought some chia seeds at trader joe’s. I just realized they aren’t the same color as those in your picture. Seeds I bought are black. Is there a difference?

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Deliciously Organic July 17, 2013 at 6:35 am

I don’t think there is a difference. I bought chia seeds from TJ’s and they worked just the same as the others I bought before. I hope that helps!

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Natasha August 12, 2013 at 7:35 am

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!

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sherri Robinson August 12, 2013 at 5:42 pm

I made it and didn’t turn out. All the seeds gelled at the bottom and it was real milky at the top. What could have gone wrong. I was so disappointed.

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Deliciously Organic August 13, 2013 at 11:06 am

Hmmm…I’m not sure. What brand of coconut milk and chia seeds did you use?

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Jennifer September 6, 2013 at 11:08 am

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.

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Abra February 10, 2014 at 9:45 am

I just made the chocolate and it is so delicious and decadent !!! Thank you for the recipe.

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Nicole K. April 1, 2014 at 5:17 pm

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!

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Deliciously Organic April 3, 2014 at 6:36 am

Thank you! I appreciate the feedback!

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Binah April 9, 2014 at 7:25 pm

are the seeds whole or ground?
thank you!

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Deliciously Organic April 11, 2014 at 8:04 am

They are whole seeds.

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jess May 9, 2014 at 12:49 am

Awesome recipe :) I love Chia for breakfast.
Thanks for sharing
:)

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Marlene @Nosh My Way June 21, 2014 at 7:55 am

Carrie: I think this will work well on my low carb meal plan. I am pinning for later. I will be making this one soon.

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Barb July 6, 2014 at 12:30 pm

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.

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Deliciously Organic July 24, 2014 at 6:48 am

Great idea! :)

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Anu August 30, 2014 at 11:17 am

Just made this! Lets see what the verdict is!

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