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Home » Blog » Recipes » Coconut Chia Pudding (Paleo, Dairy Free)

Coconut Chia Pudding (Paleo, Dairy Free)

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This paleo Coconut Chia Pudding is perfect for breakfast or a snack!

Two jars of coconut chia pudding topped with fresh fruit and toasted coconut.

Ch-ch-ch-chia! Oh, come on: I know I’m not the only child of the 80s who wanted my own ’fro-rocking pottery animal. But who knew that the seeds that grew into the fuzzy green pelt on your favorite clay animal figurines would morph into popular media’s latest anointed super food?

Personally, I’m not convinced that chia seeds are a miraculously nutrient-dense food (you can read what these smart folks have to say about them here and here), but I do like that I can make a simple, thick pudding with no work. Plus, each serving packs a ton of fiber. (Yeah, I’m on old lady who loves my fiber. Yay! Fiber!)

A closeup of dry chia seeds in a measuring cup.

I prefer using the whole seeds in my pudding ’cause the process is simple, and I like the resulting texture and flavor. I’ve tried blended the seeds with the flavored coconut milk to get a smoother pudding, but it yielded a gooey texture and extra bitterness from the pulverized seeds.

For this recipe, feel free to add more or less honey to your taste. I like just a smidge of sweetness because I typically eat my pudding with fresh fruit, so for me, a single tablespoon of honey is perfect. (You can watch my live Facebook cooking video if you’re more of a visual learner!)

Time to make Coconut Chia Pudding!

Makes 4 servings

Ingredients

  • 1 (13.5 ounce) can full-fat coconut milk
  • 2.5 ounces cold water
  • 1 tablespoon honey (amount is up to your taste!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ cup chia seeds

Optional garnishes:

  • Diced fresh fruit
  • Toasted coconut flakes
  • Toasted nuts

Equipment

  • Large liquid measuring cup or beaker
  • Measuring spoons
  • Measuring cups
  • Immersion blender
  • Spoon
  • Storage container (I like using a Weck jar)
  • Serving cups (I like 250 mL beakers)

Method

In a large measuring cup, bowl, or beaker, combine the coconut milk, water, honey…

In a large measuring cup, someone is adding coconut milk, water, and honey.

…vanilla, and cinnamon. (If you want to use another alternative milk, be my guest! Just substitute 2 cups for the coconut milk + water.)

Someone is adding vanilla and cinnamon to the milk mixture for the coconut chia pudding.

Blend until smooth.

A woman is using an immersion blender to mix the ingredients for the coconut chia pudding.

Pour in the chia seeds and stir well to combine.

Someone is pouring chia seeds into the blended milk mixture and mixing it.

Leave the mixture on the counter for at least 30 minutes so the chia can absorb the liquid and plump up.

An overhead shot of the chia seeds mixed with the milk in a large measuring container.

Stir one last time. You’ll notice that the mixture has started to thicken.

A spoon full of the thickened chia seed and milk mixture.

Cover and place in the fridge overnight or until it firms up (about 4 hours). You can keep your chia pudding in a sealed container in the fridge for about a week or so.

The chia seed and milk mixture is covered with a silicon lid and being put into the fridge to rest.

When you’re ready to eat, take the pudding out of the fridge. The chia pudding should be nice and thick when you scoop into it.

A spoon scooping out the cooled chia seed coconut milk mixture.

Grab your favorite fruit and toast some coconut flakes.

A plate of fruit is next to the containers of coconut chia pudding.

In a cup or jar (or in my case, more chemistry lab beakers), alternate layers of chia pudding and fruit. Top it all off with crunchy coconut flakes.

Someone assembling the paleo coconut chia puddings with fresh fruit and toasted coconut.

Last but not least, dig in!

Two jars of coconut chia pudding layered with fresh fruit and toasted coconut,


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Coconut Chia Pudding by Michelle Tam https://nomnompaleo.com
Print Recipe
4.75 from 4 votes

Coconut Chia Pudding

This tasty coconut chia pudding recipe is perfect for a quick breakfast or snack! You can customize them with your seasonal fruit and nuts!
Prep Time5 mins
Cook Time10 mins
Total Time5 hrs 15 mins
Course: Breakfast
Cuisine: Snack
Keyword: gluten-free, low carb, paleo, Primal, Vegan, Vegetarian
Servings: 4 servings
Calories: 310kcal
Author: Michelle Tam

Ingredients

  • 1 13.5 ounce can full-fat coconut milk
  • 2.5 ounces cold water
  • 1 tablespoon honey amount is up to your taste!
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½  cup chia seeds  

Optional garnishes:

  • Diced fresh fruit
  • Toasted coconut flakes
  • Toasted nuts

Instructions 

  • In a large measuring cup, bowl, or beaker, combine the coconut milk, water, honey, vanilla, and cinnamon. (If you want to use another alternative milk, be my guest! Just substitute 2 cups for the coconut milk + water.) Blend until smooth.
  • Pour in the chia seeds and stir well to combine. Leave the mixture on the counter for at least 30 minutes so the chia can absorb the liquid and plump up.
  • Stir one last time. You’ll notice that the mixture has started to thicken. Cover and place in the fridge overnight or until it firms up (about 4 hours). You can keep your chia pudding in a sealed container in the fridge for about a week or so.
  • When you’re ready to eat, take the pudding out of the fridge. The chia pudding should be nice and thick when you scoop into it.
  • Grab your favorite fruit and toast some coconut flakes. In a cup or jar (or in my case, more chemistry lab beakers), alternate layers of chia pudding and fruit. Top it all off with crunchy coconut flakes.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 310kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Fiber: 7g

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Comments

  1. Leia says

    January 17, 2021 at 4:43 pm

    Love the intro paragraphs and the use of beakers!

    Reply

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