Easy healthy chia pudding is a staple in healthy meal plans around the world.

It’s easy to make, delicious, and full of nutrition to help your body thrive. I like to whip up a batch of this on Sunday to have an easy go-to snack all week long.

Whisk 1 cup of canned coconut milk with 1 cup of water, 3 tablespoons of maple syrup, 3/4 teaspoon of vanilla, a little cinnamon and a pinch of salt, then whisk in 1/2 cup of chia seeds. Cover it, chill it, and give it one more good whisk after 30 minutes so the seeds don’t clump. It sets in about 4 hours and keeps in the fridge for up to 5 days.

Chia Pudding Is Flexible, Easy & Delicious!

This recipe is super flexible, so feel free to mix up the flavor by adding different extracts and spices like cinnamon, cardamom, and nutmeg, or blend some whole fruit into the coconut milk for a fruity treat. The recipe below is a simple vanilla chia pudding, just the way I like it. If you’re more of a chocolate person, my Chocolate Overnight Oats have a tablespoon of chia seeds stirred right in.

Easy Chia Pudding Recipe Ingredients

Coconut Milk (or Almond Milk)

I used coconut milk as the base here to add healthy fats and creaminess to this recipe. Coconut milk makes this recipe extra creamy, but you can substitute homemade cashew milk or any other type of dairy-free milk if desired.

I cut the full-fat coconut milk with water here for the right balance of texture and healthy fats. When choosing coconut milk, this is one situation when canned is better than what’s in the carton.

Choose full-fat coconut milk in a can as the coconut milk in the cartons of the refrigerated section of the grocery store often has stabilizers and added sugar. If you can get your hands on fresh coconut milk (blended fresh coconut flesh with water), that is even better. Though, I know that’s hard to come by in many parts of the world. Look for canned coconut milk without any additives, and organic with a BPA-free can is even better. I like the brand Native Forest.

Chia Seeds

Our star ingredient!

Chia seeds are loaded with omega-3 fats, fiber, and plant nutrients. They are full of calcium and other minerals like magnesium and phosphorus. They also contain B vitamins, zinc and potassium.

Just two tablespoons of chia seeds contain a whopping 11 grams of fiber, 9 grams of healthy fats (5 of which are omega-3s), and 4 grams of protein. I talk about the importance of at least 25 grams of fiber per day and how to get the right amounts of protein in my book, The Health Habit. Chia seeds fit perfectly into this healthy eating plan.

Vanilla Extract + Other Flavors

You can choose to flavor your chia seed pudding as you like it.

I use a small amount of real maple syrup for some added sweetness and love the combo of vanilla extract for gourmet flavor without added sugar, and cinnamon for its warm, delicious flavor. Always add a pinch of sea salt for flavor. Salt makes sweet things taste even sweeter.

A serving of chia pudding is about 1/2 cup.

Top it with fresh fruit or just eat it plain for a healthy, filling meal, snack or even dessert.

Chia Pudding FAQs

What is the ratio of chia seeds to milk?

I use 1/2 cup of chia seeds to 2 cups of liquid (1 cup of coconut milk plus 1 cup of water), which is a 1-to-4 ratio. That gives you a thick, spoonable pudding. For a single serving, stir 2 tablespoons of chia seeds into 1/2 cup of liquid.

Why is my chia pudding watery?

Usually it just needs more time. Chia seeds need about 4 hours in the fridge to fully thicken. If it’s still thin after that, whisk in another tablespoon of chia seeds and give it another 30 minutes.

How do I keep chia pudding from getting lumpy?

Whisk it again about 30 minutes after it goes in the fridge. The seeds tend to sink and clump together at first, and that second whisk spreads them out so the pudding sets up smooth and even.

Can I make chia pudding with almond milk?

Any milk works. Almond milk and oat milk make a slightly thinner, lighter pudding than canned coconut milk, so you can skip the water and use 2 cups of milk instead. My homemade almond milk works great here.

If you love this one, try my Vanilla Cashew Chia Seed Pudding next, or top a jar with a spoonful of my Chia Seed Jam.

Chia Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Elizabeth Rider, Certified Health Coach
• Prep Time: 10 mins
• Cook Time: 4 hours
• Total Time: 4 hours 10 mins
• Yield: 5

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Description

This easy vanilla chia pudding is made with canned coconut milk, maple syrup, vanilla, cinnamon and chia seeds. It keeps for up to 5 days, so one batch gives you a creamy snack or breakfast all week.

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Ingredients

Units USM

• 1 cup coconut milk (full-fat from a can, not a carton)
• 1 cup filtered water
• 3/4 teaspoon high-quality vanilla extract
• 3 tablespoons maple syrup
• 1/4 teaspoon cinnamon
• pinch of fine sea salt (I use Real Salt)
• 1/2 cup chia seeds

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Instructions

1. Whisk all ingredients except the chia seeds in a mixing bowl until emulsified. Whisk in the chia seeds. Cover and place in the refrigerator.
2. Whisk again 30 minutes after placing it in the refrigerator to evenly disperse the chia seeds. This is the trick to a smooth, consistent chia pudding!
3. The pudding will set within about 4 hours. Serve 1/2 cup plain or topped with 1/4 cup fresh fruit.
4. Keeps covered in the refrigerator for up to 5 days.

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Notes

I cut the full-fat coconut milk with water here for the right balance of texture and healthy fats. When choosing coconut milk, this is one situation when canned is better than what’s in the carton. Choose full-fat coconut milk in a can as the coconut milk in the cartons of the refrigerated section of the grocery store often has stabilizers and added sugar. If you can get your hands on fresh coconut milk (blended fresh coconut flesh with water), that is even better. Though, I know that’s hard to come by in many parts of the world. Look for canned coconut milk without any additives, and organic with a BPA-free can is even better. I like the brand Native Forest. Coconut milk makes this recipe extra creamy, but you can substitute homemade cashew milk or any other type of dairy-free milk if desired.