I resisted the chia pudding craze for a long time because I was afraid that I would hate it. I already can’t stand chia drinks because of their slimy texture, so I automatically stayed away from making any sort of chia pudding. But I have come up with a chia pudding that even I love.


I’m happy to say that this pudding was so good, and the texture is also great (read: not slimy)! The Critic actually ate the entire bowl, and that was after he crushed my entire recipe of blueberry chia energy bites.

Needless to say, my husband put on a few pounds that week!


The pudding is very simple to make, and layered in a glass, it’s beautiful to look at too. It’s full of anti-inflammatory omega 3s from the chia seeds, which also add protein to the mix.


One word about coconut milk. Many of them are processed with gums and other additives, and I think it dramatically affects the taste. A coconut milk that has additives tends to taste tinny and weird.

I have found one brand called Arroy-D that has nothing added to it, and it’s delicious. I use it for all of my coconut milk-containing recipes, and I recommend that you find a brand that has no additives.

Chia Pudding

Serves 4


1 cup coconut milk (I prefer Arroy-D brand)

½ cup milk or milk alternative

1/4t vanilla extract

1T maple syrup

1/3 cup chia seeds

1/3 cup flaked unsweetened coconut


Combine the milks, maple syrup, and vanilla in a medium bowl, and whisk in the chia seeds. Stir in the flaked coconut.

Put the pudding into the refrigerator for at least 2 hours, because the chia takes a little while to swell and set the pudding.

Serve with fresh fruit.

chia pudding overhead