Coconut Chia Pudding

It’s taken me a while to warm up to chia seeds I will admit. They are packed with powerful anti-inflammatory omega 3’s and fiber but the consistency is an issue for some. I’ve started sprinkling them on my oatmeal or toast for an easy nutrition boost. This easy recipe was my first attempt at making an actual chia pudding and it was a success! I’m all about easy and this recipe didn’t require a lot of effort or a long ingredient list. I also added some powdered beef collagen into the pudding for an added protein boost. (I’m trialing adding collagen to my diet so stay tuned on that! )

  • 2 cups coconut milk
  • 1/2 cup Bob’s Red Mill Chia Seeds
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (or less) maple syrup (or sub your favorite sweetener- I used honey)
  • Optional: 1/4 teaspoon Clearly Organic cinnamon


I added Chia Seeds to the coconut milk and let it sit refrigerated for about an hour. You’ll notice chia seeds absorb the liquid and puff up almost to the consistency of tapioca pudding.

Not pretty yet…

Then I poured mixture into a jar or glass container and layered with blackberries and topped with chopped almonds.

This one was so easy! If you haven’t tried these powerful seeds I recommend them. It’s so easy to get bored with your food and chia is an easy addition to so many meals. Plus- look how pretty!!