Chia Coconut Pudding

Ingredients for one serve

1 to 2 tablespoons Chia seeds

1 tablespoon coconut milk powder (organic is best)

I cup of water

Honey if required


Grind the Chia seeds in a blender with a grinder attachment like you would to grind coffee beans or use whole seeds if you prefer.

Add the coconut milk powder and water and heat to boiling point. You can omit this step if you want it to be a cold pudding.

Whisk the ground Chia seeds into the liquid. Whisk again after a few minutes. Leave the mixture until it thickens and serve with a drizzle of honey.

Wonderfully filling, very simple and very tasty.

31 Responses to “Chia Coconut Pudding”

  1. Jilly says:

    I have been scattering frozen blueberries over the pudding and leaving it over night stunning breakfast. Have also added frozen mango and tomorrow will try frozen raspberries I don’t use any sweetener as I find the coconut milk sweet enough but each to their own 🙂 I am hoping my friend will try Chia soon she is having problems with bloating and I think she would be better to try Chia for breakfast or anytime during the day.

  2. ES says:

    I make my Chia seed pudding in a similar way. However, instead of using milk powder I first put a small cup of organic shredded coconut flakes with about twice the size of filtered water, then blend it for about 3 minutes. It makes a thick and smooth coconut milk. Then I add 3 tbsps of Chia and just blend it briefly to keep the Chias whole (I belief that’s prefereable for the digestive system). 1 tsp of raw honey may be added afterwards, for more thickening effect, or right away with the Chia if you don’t mind to have it bit less thick (the coconut milk itself is already pretty thick). Serve in a bowl an enjoy the healthy treat!

    2 health-a-licious variations: Add a small amount of Acai berry powder along with the Chia. Pour into a bowl. Cut half or 1/4 of a refridgerated/frozen banana into bits and decorate the pudding all over. Fantastic color and taste!
    Or, add the inside of 4-5 Cardamon seeds along with the shredded coconut and water, blend it for about 3 minutes. Then continue as mentioned on the top. Cardamon gives an Oriental touch to it and aids digestion.

    Bon appetit!

    • admin says:

      Thanks ES, sounds wonderful and I also like the variations. Coconut is so good for you as well as being delicious and it goes well with chia seeds.

  3. Olgi says:

    I am new to this chia thing, and have some questions!
    Does the grounded chia seed make a chia gel as well? and Can I boil the milk with the chia seed or I have to boil the milk at first and then add the chia seeds afterwards?
    Thanks in advance!

    • admin says:

      Yes you can use ground seeds to make a gel Olgi, but I personally do not like the texture and much prefer to use whole seeds when making a gel. I like to add chia seeds to hot milk rather than cook the seeds in the milk. This is only because it preserves more of the nutrients in the chia seeds. I hope you will continue to use and enjoy using chia seeds in your recipes.

  4. renee says:

    I used 1/4 cup chia seeds, 1/2 cup coconut milk, 1 tblsp organic raisins, 1/4 tspn pumpkin pie spice, 1 packet stevia, and 1 tspn sugar free maple syrup. Let sit covered in fridge for 3 hours and stir before eating. 🙂

  5. Patty from Australia says:

    Hi, Another tasty version of this pudding is to blitz the cup of water (cooled), coconut milk powder with one cup of (drained) canned fruit salad, add 2 to 4tabs of Chia seeds depending on how thick you like it. You can add the fruit whole to the milk mix if you prefer. Adding drained crushed pineapple is another favourite of mine. The variations for this pudding are endless. cheers

    • admin says:

      This recipe does have endless variations, Patty. I use organic tinned coconut milk when its available in my local shop. Sometimes I go all tropical and use tropical fruits such as pawpaw, lychees, rambutans or even star fruit or jack fruit (added whole on top of the pudding). Thanks for sharing your recipe ideas.

  6. Jill says:

    Do you have any information/thoughts on chia seeds and young children eating them?

    • admin says:

      Chia seeds are a healthy food and children can eat them Jill, especiallt in a fruit juice gel or a pudding. Remember to start with a very small serve the first few times just to be cautious when adding a new food to a child’s diet.

  7. Rose says:

    Most chia recipes don’t say to grind the seeds. Is that really necessary?

    • admin says:

      Its not at all necessary Rose. You can make this recipe with whole chia seeds if you want. I like to alternate between ground chia seeds and whole chia seeds in puddings as it gives a varition in texture.

  8. Helen Humphreys says:

    I made this for breakfast this morning and it is absolutely delicious. I will be trying all your recipes. Thanks so much. Keep up the good work.

  9. EHG says:

    This was my first use of chia seeds…..OMG! I used coconut milk (like for thai food) and just a little bit of agave. Very much like tapioca but with some texture (which I didn’t mind, in fact; it really made it even better). I personally like using the agave rather than honey because you don’t get that overwhelming sweetness that honey can give. Can’t wait to try other recipes!!!! Oh and no cooking required….great for those trying to go more “raw” in their diet.

  10. jenni says:

    Any way to do this with liquid coconut milk?. Maybe if I add cocao? I dont have the powder onhand but sounds amazing!!

    • admin says:

      Hi Jenni. Yes, you can use liquid coconut milk for this recipe. Don’t be afraid to add whatever you like to your pudding – I would love to hear about your results

  11. Vandy says:

    Has anyone tried to freeze the pudding after its made? I’m wondering if it makes something like ice cream?

    • admin says:

      Its an interesting thought Vandy. I think it would be more successful if it was frothed up with a blender first — sort of like freezing a smoothie. Let us know if you try it.

  12. Faretta says:

    For the coconut powder, is it coconut milk powder? I did a search and didn’t see specifically coconut powder…is it something that one could make at home?
    Thank you in advance!

    • admin says:

      Yes Faretta, I do mean coconut milk powder, and I have changed the recipe to show that. Thanks for pointing it out. You could also use a good brand of tinned coconut milk.

  13. Summer says:

    LOVE! Here’s my adaptation! So I adapted it to what I have in the house. Normally I would use vanilla almond breeze milk, but all i have is vanilla coconut milk (silk). I’m not a coconut fan, but the milk is ok. so anywho’s, I did 2 tbsp of chia, ground them up in my bullet, added 1 cup of the milk, about 1tbs of honey and about a 1-2 teaspoons of cocoa powder (mostly did the honey and cocoa to taste, I prefer sweet)…OMG I JUST MADE CHOCOLATE PUDDING!!! it actually tastes like real chocolate pudding, OMGOMGOMG!!! YUUUM!!!!!!!

    • admin says:

      Love your enthusiasm!

    • Barbara says:

      I just made chocolate pudding last night.
      1 Cup Chocolate Coconut milk
      1/4 Cup Chia seeds, put both in bowl.
      Put it in the refrigerator over night.

      • admin says:

        Love it Barbara! I will include this delightful pudding in my reader recipe section. Thanks

        • Holly Watson says:

          I use coconut milk. Then dress up the pudding after it has set with a bit of toasted coconut and a few chocolate chips…decadent. I wasn’t crazy about trying to chew the seeds on their own, but the toasted coconut provides a yummy blend of textures!

  14. Janel says:

    I used unsweetened coconut milk and shaved coconut and it tasted great.

  15. S says:

    Can I use shredded coconut for this recipe?


    • admin says:

      It would not taste very nice if you did. The seeds need to absorbe the coconut milk to make this dish good to eat.

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