This coconut milk chia pudding is a dairy-free dessert that can be made with almost any fruit! Plus, it’s packed with protein and extra filling from the chia seeds. It makes a delicious sweet snack or make-ahead breakfast!
Why This Recipe Works
Chia seeds are an incredible source of fiber, and they mix well with milk-based puddings as they absorb moisture, so you can achieve a thick pudding-like consistency without adding heavy ingredients like cream and yogurt.
My preference is to use coconut milk, but you can use any plant-based milk.
You can make this recipe with almost any fresh or frozen fruit, making this the perfect treat all year round. Blueberries or other berries in this recipe add antioxidants as well as amazing flavor.
I like to sweeten the pudding also with a natural sweetener like agave nectar or maple syrup, which enhances the taste without being sickly or overpowering.
Ingredients & Substitutions
berries – I love making this recipe with any fresh or frozen berries. It is also delicious with pineapple, mango, other fruit, and even a combination of your favorite fruit.
sweetener – my preference is to use maple syrup or agave nectar in this recipe. You can also use honey, but the recipe will no longer be vegan.
cardamom – this recipe uses ground cardamom. The seeds will not break down completely in the food processor.
chia seeds – These are usually in the bulk section or cereal aisle. However, some stores keep them with dry goods like almond flour. If you can’t find them, you can get them on Amazon!
How to Make this Recipe
Add the chia seeds to a medium-large bowl. Blend the rest of the ingredients until smooth.
Add the blender contents to the chia seeds and stir well. Let sit 10 minutes, stir again. Refrigerate overnight. Stir in the morning. It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.
The chia pudding will last for up to 5 days in the refrigerator.
More Recipes You’ll Love
I have many dairy-free desserts on the blog, so make sure to check them out. Here are some recipes I think you’ll love.
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Coconut Milk Chia Pudding
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Ingredients
- 3/4 cup chia seeds
- 3 1/2 cups dairy free milk I use coconut beverage
- 1 cup fruit fresh or frozen: berries* or other fruit like pineapple or mango
- 1/2 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/4 cup agave nectar or maple syrup
- 1 tsp vanilla extract
Instructions
- Add the chia seeds to a medium-large bowl.
- Blend the rest of the ingredients until smooth.
- Add the blender contents to the chia seeds and stir well. Let sit 10 minutes, stir again. Refrigerate overnight. Stir in the morning. It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.
- Will keep for up to 5 days in the refrigerator.