Chia seed pudding is super creamy and delicious. Leave it simple, with the coconut milk and maple syrup as the star flavors, or add in some cacao or matcha powder for an added flavor twist! The pudding is delicious as is, but I love to top it with yogurt and fresh fruit, which makes it burst with flavor. The combinations are endless!
It is super simple to make, and only requires 3 ingredients (or 2 if you choose to skip the sweetener).
You need a 4:1 ratio of liquid to chia seeds. Use whatever kind of milk/liquid you prefer. I used 1 cup unsweetened coconut milk and ¼ cup chia seeds. Add in as little or much sweetener as desired. I used 1 tablespoon of infused maple syrup* (simply add in a vanilla bean and cinnamon stick to your syrup to do the same). You can also sweeten it by blending up a couple of medjool dates*, or use honey* or agave* instead.
Here is how I mix it:
Simply pour ingredients together in a sealable jar/bowl, and mix until combined. Then place in the refrigerator overnight (or at least 4-6 hours). I usually mix it up the night before, then it’s ready to grab and go in the morning!
Chia Seed Pudding
For the pudding:
¼ cup chia seeds*
½ tablespoon maple syrup*
1 cup coconut milk
For the Topping/Decor:
Blackberries (for topping)
Kiwi slices (for decor around the edge)
½-1 cup yogurt (I used Noosa Blackberry Yoghurt* for this recipe)
- In a small bowl (with sealable lid), pour in the milk, then mix in the chia seeds and maple syrup. Stir well until combined.
- Leave in the fridge to set for 4-6 hours, or preferably overnight. The chia seeds will absorb the liquid, causing them to expand and become soft.
- When it is done setting, top with yogurt and fresh blackberries! Use the kiwi slices to slide down the edges for a visually pleasing decor, and added yum.
What is your favorite way to make chia seed pudding? I’d love to hear what you like to eat it with.