Chia Pudding

Prep Time: 5 minutes

Cooking Time: Overnight in the refrigerator

Yields: 4 servings


  • 1/4 c. organic chia seeds
  • 1 c. canned coconut milk (the thick stuff!) (full-fat)
  • scant amount of filtered water to dilute the coconut milk, approximately 1/8 c.
  • 1 tsp. cinnamon or pumpkin spice seasoning
  • pinch of ground ginger
  • 1/2 tsp. vanilla
  • 1/4 c. coconut nectar or honey (you can use slightly less)



  • 1.  Mix all ingredients together in a mixing bowl until chia seeds are thoroughly wet.
  • 2.  Store in a covered glass bowl in the refrigerator over night.
  • 3.  In the morning, scoop 1/4 of the pudding into a serving bowl and slightly warm
  • 4.  Add 2 tbsp raw or toasted nuts (walnuts, almonds, pecans, etc.), 1 tbsp ground flax, and fruit of your choice (1 med. orange sliced; 1/3 c. berries, 1 sm. sliced apple)
  • 5.  Optional:  Add 1-2 tbsp. raw or toasted seeds (pumpkin or sunflower)