Print Options:

Coconut Chia Pudding

Yields1 ServingPrep Time25 minsCook Time25 minsTotal Time50 mins

We ordered to Chia seeds from our friends at Nutiva. When we got them… I was like, what do we do know. Chia seeds look a little like poppy seeds but when you put them in water they swell and become gelatinous sort of like flax but not has slimy. The people of the ancient Aztec and Incan empires revered chia seeds as vital nourishment and frankly so do we at Steviva Brands. These mighty non-gluten seeds, are packed with Omega-3, protein, rare antioxidants, fiber and are considered a super-food. The longer you soak the chia seeds, the softer they become. I found them perfectly edible after about 20 minutes of soaking, but they do have a tiny bit of a “crunch” to them. Leaving them overnight in the refrigerator will render a soft and delicious pudding that is almost thick enough to stand a spoon up in. If you've never been a big fan of tapioca pudding, this probably isn't for you. But if you are, this makes a really awesome low glycemic dessert or breakfast meal. Feel free to get creative with different spices and fruits!

 0.25 cup whole chia seeds
 1 cup any kind of nut milk, real milk, or water
 3 tbsp unsweetened coconut milk
 4 dashes cinnamon
 0.25 tsp vanilla extract
 1 pinch salt
 1 tbsp Fructevia, Steviva Blend (or a tiny dash SteviaSweet)
 diced fresh fruit to top (optional)

Place the chia seeds in a bowl or covered container.


Blend or mix the milk, unsweetened coconut milk, cinnamon, vanilla, Fructevia, Steviva Blend, or SteviaSweet and salt.


Pour this mixture over the chia seeds and stir well.


Let it soak on the counter for at least 20 minutes until thickened, or cover and soak in the fridge overnight.


Stir again before serving, and top with fresh fruit and another dash of cinnamon or spices. Enjoy!