Coconut Chia Seed Pudding – creamy breakfast superfood that tastes like dessert; super easy to prepare.
Chia Seeds are realtively new on the global market. That is why there are not so many recipes around.
Last summer I’ve made Chia Seed Parfait and Peach Chia Jam which were both simple and tasty ways to incorporate superfood into my diet.
Coconut Chia Seed Pudding is one of those recipes that you can eat for both breakfast and dessert. It brings nutrients to your diet and balances your digestion. Plus, its texture is so creamy and neutral tasting that you can combine it with any other ingredient you like.
It takes only minutes to prepare this breakfast/dessert. You only need to combine ingredients in a bowl and wait for them to turn into pudding. You can also prepare a large batch and keep it in your fridge for up to 5 days in a closed container.
Kids will love Coconut Chia Seed Pudding without even realising it is healthy food they’re eating.
- 1 cup coconut milk
- 3 Tbsp chia seeds
- 1-2 Tbsp agave syrup or honey
Combine coconut milk, chia seeds and agave syrup in a bowl. Cover and wait for at least 10-15 minutes or until it forms a gel like consistency.
Top with your favorite fruit and sprinkle with some dessicated coconut for garnish (optional).
Chia puddings are my favourite thing to have for breakfast.. so I must make this. Looks delicious!
I love chia pudding. I prepare chia day before and in the morning I have ready breakfast.
Yes, sometimes I do that, too. Prepared chia can keep in the fridge for a few days.
This feels like a lot for one serving – especially if made with full fat coconut milk. With 3 g of fat / Tbs of Chia there are 9 g of fat!! It is tasty – I made oatmeal and used ~ 2 tbs of the pudding to flavor the oatmeal…
Well, it all depends what you want to achieve. If you want to lose weight, then yes, 9 g of fat is too much. But, if you’re diabetic, then fat helps you keep your blood sugar stable.
Thanks for sharing this recipe! Generally it seems like most recipes call for letting the pudding set for at least several hours, but looks like your recipe only calls for 10-15 minutes. Do you have some secret for getting the pudding to gel faster? If so can you share it? Or is your pudding just on the softer side since it hasn’t set as long? Thanks!
There is no secret. When I leave chia seeds in liquid on a kitchen counter they usually swell very quickly and turn into a gel. If you let them sit longer, for a few hours or overnight in the fridge, it will become even thicker. You can adjust thickness by adding more or less liquid.