Name: Coconut Chia Seed Pudding
Prep time: 2 min
Ingredients: 2 Tbsp Whole Chia Seed; ¾ cup Sweetened Coconut Milk Beverage (Not canned coconut milk); Fresh Mango, Pineapple, or other fruit; Crushed Nuts, granola, or cereal.

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Coconut Chia Seed Pudding is a healthy dairy-free snack or breakfast to make ahead of time and store in the fridge.

Close up view of small mason jar with chia pudding.

The first time I tried chia seed was when my mother in law added some to lemonade. I had never heard of chia seed and this was before the big craze started. It reminded me of the Thai basil beverage which has little jelly seeds of basil in a honey sweetened drink.

Overhead view of chia pudding with mango and pineapple on top and crushed nuts on a white marble background.

When chia seeds are exposed to liquid they sprout and become jelly-like. These days you can find chia seeds at your local grocery and health food store. The benefits of eating chia seeds include an excellent source of fiber, omega 3’s, and protein.

Angled view of mango and pineapple on top of pudding.

Coconut chia seed pudding can be made the night before and enjoyed for breakfast or it also makes a refreshing afternoon snack. I used fresh mango, pineapple, and crushed walnuts. The combo tasted like a pina colada! I typically top my chia pudding with different fruit based on what I have available.

Horizontal view of chia pudding with mango and pineapple with crushed nuts on the bottom.

Frozen fruit works great too for a cold treat! The coconut milk I used is already sweetened, it’s the one you find in the dairy coolers. If using unsweetened milk, then feel free to add agave or honey for some sweetness. Chia seed pudding will stay good in the fridge for a few days however, I like to add the fruit in right before eating.

Watch how I make Coconut Chia Seed Pudding here:

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