Chia Pudding


adapted from Kitchn

| Yield: 2 servings | Time: 5 minutes, plus chill time |




½ cup unsweetened canned coconut milk

½ cup unsweetened almond milk

3 tablespoons sweetener, such as maple syrup, agave nectar, cane sugar, or coconut sugar

2 teaspoons vanilla extract

1/8 teaspoon kosher salt

¼ cup white chia seeds (1 ½ ounces)

fresh fruit and nuts for serving


Stir the coconut milk, almond milk, sweetener, vanilla, and salt in a pint glass jar. Whisk in the chia seeds until evenly dispersed. Seal the jar.

Refrigerate overnight to thicken the pudding.

Chia pudding is set when the seeds swell to almost double their size and have an opaque area of gel around them. Serve with fresh fruit, toasted coconut, or roasted nuts.

You can prepare this the night before and refrigerate it up to 3 days.


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