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Chia Seed Pudding

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Chia seeds have gotten a lot of buzz lately for their health benefits and ease of use, so I’m sharing this easy chia seed pudding recipe.

This chia seed pudding has a mousse-like consistency and only takes a few minutes to mix together. It’s great with berries, a little whipped cream or chocolate shavings on top.
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.

This chia seed pudding has a mousse-like consistency and only takes a few minutes to mix together. It’s great with berries, a little whipped cream or chocolate shavings on top.

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.

This chia seed pudding has a mousse-like consistency and only takes a few minutes to mix together. It’s great with berries, a little whipped cream or chocolate shavings on top.

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 chia seed pudding has a mousse-like consistency and only takes a few minutes to mix together. It’s great with berries, a little whipped cream or chocolate shavings on top.

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.

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Chocolate Chia Seed Pudding

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  • Prep Time: 5 minutes
  • Total Time: 2 hours 5 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units
  • 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

  1. 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.
  2. 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.

Nutrition

  • Serving Size: Serves 4

Keywords: chia seed pudding

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175 Comments

  25. 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.
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  27. Hannah

    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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  30. 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!
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  34. 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.)
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  39. 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 ;)
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  42. 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- Http://Lifemax.net/mcabell
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  45. 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!
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  55. 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
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  56. 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, Eileen
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Trackbacks

  45. [...] Coconut chia seed pudding recipe. Yesterday, I had the best chia seed pudding with raw granola from The Squeeze. For those of you who can’t get this stuff, try out this recipe. It’s a raw version of tapioca plus the health benefits. [...]
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  54. […] If you love rice or tapioca pudding, here’s a more nutritious and equally tasty alternative. […]
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  60. […] texture when soaked in a liquid, forming a rich and creamy pudding-like treat. Go-to recipes: Coconut Chia Pudding Pear and Chia Whole Wheat Pancakes Chia Vegan Protein Muffins Spicy Roasted Cauliflower with Chia […]
    to 24 Day Challenge Vegetarian Protein Options | Coppell Fitness Trainer & Boot Camp | Get You In Shape" aria-label='Reply to this comment to 24 Day Challenge Vegetarian Protein Options | Coppell Fitness Trainer & Boot Camp | Get You In Shape'>Reply to this comment
  63. […] recipes: Coconut Chia Pudding Pear and Chia Whole Wheat Pancakes Chia Vegan Protein Muffins Spicy Roasted Cauliflower with Chia […]
    to Are You Getting Enough Protein? Here Are 12 Great Vegetarian Sources : Conscious Life News" aria-label='Reply to this comment to Are You Getting Enough Protein? Here Are 12 Great Vegetarian Sources : Conscious Life News'>Reply to this comment

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