Rich, creamy and secretly healthy, this Chia Seed Pudding recipe will be your new favorite! It’s an easy gluten-free, vegan recipe with no refined sugar that’s perfect for breakfast, snacks or whenever you have a sweet tooth. It comes together in about 5 minutes with just 4 simple ingredients!

Chia seed pudding in a jar with a spoon digging in

Chia seeds are a staple in my pantry as I use them a variety of ways. I used them often in my blueberry overnight oats, and my chia seed jam is the easiest way to get homemade jam fast!

When I’m craving a healthier treat, I love prepping a batch of this Chia Seed Pudding. It has the richness of coconut milk and the flavors of vanilla and maple syrup, and the sky is the limit on toppings!

It also happens to be one of the easiest things to make, and it can virtually be enjoyed any time of day.

If you happen to be craving chocolate, my chocolate chia pudding completely satisfies!

Chia seed pudding with strawberries, blueberries and coconut

Why you’ll love this recipe:

  • Chia seed pudding is rich, creamy and indulgent, and a healthier way to satisfy your sweet tooth.
  • It’s packed with nutritious chia seeds, there’s no refined sugar, and it’s dairy and gluten-free.
  • It’s an easy recipe that’s prepped in 5 minutes and include just 4 ingredients.
  • It’s versatile enough to serve for breakfast, snacks or dessert and it’s great for meal prep!

Recipe ingredients

This chia seed pudding recipe includes just (4) simple ingredients that can easily be customized to suit your tastes or what you have on hand.

The vanilla extract is not shown in the photo below. It’s not essential, but it does add a delicious flavor that makes the pudding even more special.

Chia seed pudding recipe ingredients

Ingredient notes

  • Chia seeds. These tiny, nutrient dense seeds are a good source of fiber, antioxidants and omega-3 fat. They act as a thickening agent in the pudding — when they’re combined with the coconut. milk, they gel and thicken the milk. You can buy a bag of chia seeds, or find them in the bulk bins at your grocery store and purchase a smaller amount.
  • Coconut milk. For a lighter pudding, use refrigerated or canned light coconut milk. For a richer, thicker pudding, use canned full fat coconut milk. You can also sub the milk with whatever you have on hand.
  • Maple syrup. I love the flavor that maple syrup adds, but you may substitute it with your favorite sweetener.
  • Vanilla extract. This adds a delicious vanilla flavor. It’s totally optional but highly recommended, or substitute it with your favorite extract.
  • Toppings. Toppings are also optional but recommended. Use your favorite fruits, nuts, coconut, cacao nibs or chocolate chips.

How to make this recipe

This recipe for chia seed pudding couldn’t be easier to make. It comes together in 5 minutes, but the hardest part is waiting for it to set!

Pro tip:  For a lighter pudding, use refrigerated coconut milk or light canned coconut milk.  For an extra thick, rich pudding, use full fat canned.

See the recipe card below for full instructions.

How to make chia seed pudding
  1. Whisk the milk, maple syrup and vanilla, then stir in the chia seeds and allow to stand 10 minutes. Whisk once more to combine.
  2. Cover and chill for 2-3 hours or overnight to thicken.
Chia seed pudding in a jar surrounded by toppings

FAQs

How long does chia seed pudding take?

Chia seed pudding takes about 5 minutes of prep, and from there it must be chilled for 2-3 hours in the refrigerator to thicken.

Can chia pudding be blended?

Chia seed pudding is similar to in texture to tapioca pudding, which can be offsetting to some. If you’re not a fan of the texture, blend the pudding in a blender or food processor once it’s thickened for a much smoother texture.

How long does chia seed pudding keep?

It keeps for up to 5 days in the refrigerator, making a great meal prep breakfast, snack or dessert!

Chia seed pudding with berries and coconut on top

Serving suggestions

  • Top with assorted fruit, a dollop of your favorite nut butter and coconut flakes for a healthy, satisfying breakfast.
  • Prep the pudding in jars for meal prep snacks and top with your favorite fruit, nuts or seeds.
  • Serve for dessert as parfaits layered with your favorite fruit, chocolate chips or cacao nibs, and top with whipped cream or coconut cream.

Recipe notes

  • Pro tipFor a lighter pudding, use refrigerated coconut milk or light canned coconut milk.  For an extra thick, rich pudding, use full fat canned.
  • Store pudding in the refrigerator for up to 5 days.
  • Optional garnishes are not included in the nutrition information.
Chia seed pudding in a jar topped with berries and coconut

More chia seed recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Chia seed pudding in a jar with a spoon digging in

Chia Seed Pudding Recipe

This Chia Seed Pudding Recipe is rich, creamy and secretly healthy! It's an easy vegan recipe that includes 4 simple ingredients and it takes 5 minutes to make!
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Ingredients

  • 1 cup coconut milk refrigerated; or substitute with your favorite dairy or non-dairy milk
  • 2 tablespoons maple syrup sub with honey
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • Coconut flakes and berries for topping, optional

Instructions 

  • Whisk the coconut milk, maple syrup and vanilla together in a medium bowl.
    1 cup coconut milk, 2 tablespoons maple syrup, 1 teaspoon vanilla extract
  • Add the chia seeds and stir until they're submerged in the liquid. Let stand 10 minutes until they thicken slightly, then stir once again.
    1/4 cup chia seeds
  • Cover with plastic wrap and chill for a minimum of 3 hours or overnight until thick and creamy. Divide into jars and top with berries, coconut flakes or your choice of toppings. Enjoy!
    Coconut flakes and berries for topping, optional

Notes

  • Pro tip:  For a lighter pudding, use refrigerated coconut milk or light canned coconut milk.  For an extra thick, rich pudding, use full fat canned.
  • Store pudding in the refrigerator for up to 5 days.
  • Optional garnishes are not included in the nutrition information.

Nutrition

Calories: 246kcal, Carbohydrates: 26g, Protein: 4g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 89mg, Potassium: 134mg, Fiber: 7g, Sugar: 12g, Vitamin A: 11IU, Vitamin C: 1mg, Calcium: 156mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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