Coconut Chia Seed Pudding

The breakfast that will help slim, satisfy, and beautify.
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Chia seeds are little beauty powerhouses, but their power isn’t truly unlocked until they are soaked.


When you soak them, they absorb up to 10x their weight in water and form a gel that is very colon-friendly if you get my drift. It helps move things along and pulls toxins out while doing so. What this means for you, is better digestion and a flatter stomach. 

The seeds are also highly anti-inflammatory, which makes them a great addition to your diet if you have any skin concerns, like blemishes or wrinkles. 

Plus, in this Coconut Chia Seed Pudding recipe, high fiber and protein chia seeds are mixed with the healthy fat from coconut milk to make a seriously satisfying breakfast that will keep you satisfied all the way to lunch time, no snacking required. 


Now I didn’t invent chia seed pudding, but I think I perfected making the simplest, tastiest version. And at a fraction of what it would cost to buy pre-made chia seed pudding, I might add.

Chia seed pudding makes a great breakfast, and if you’re a person without a lot of time in the morning, you can make this Sunday night, and have 3 single servings to grab on the go during the week.

You can eat it as is, or top with sliced bananas, fruit, berries, chia seed jam (as shown in photo above), or crushed nuts and seeds.

Chia Seed Benefits

  • high fiber – supports digestion, elimination, and a flat stomach
  • plete protein 
  • high in anti-inflammatory omega-3 fatty acids, which support clear skin
Coconut Chia Seed Pudding
Serves 3
A delicious refined-sugar-free dessert
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Prep Time
5 min
Prep Time
5 min
  1. 1 can coconut Milk appx. 13.66 oz (Thai Kitchen)
  2. 1 tbs. coconut nectar (liquid coconut sugar)* optional
  3. 1/3 cup chia seeds
  1. Pour coconut milk into medium-sized bowl. Whisk together with a fork until the consistency is uniform (it will initially be part solid, part liquid). If using sweetener, add it now and mix until fully bined.**
  2. Add chia seeds and continue to whisk for a good 1-2 minutes, until chia is fully immersed and spread out in the liquid. Cover and refrigerate for at least 4 hours to thicken. It will bee like tapioca pudding.
  3. Will last up to 4 days.
  1. *Sweetener is optional. If avoiding sugar, you really don't need it. The coconut has a nice mild sweetness on it's own.
  2. **If you want to use a sweetener other than coconut nectar, I would remend a liquid one so it blends smoothly.



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