Chia Seed Pudding

Published September 8, 2021. Updated September 10, 2021

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Chia Seed Pudding – a versatile pudding that makes a delicious breakfast or nutritious midday treat! It’s creamy, rich, perfectly sweet and the topping options are endless. 

Chia Pudding

Our Favorite Chia Pudding!

Chia seed pudding is a healthy pudding made with rich in fiber chia seeds, some type of milk, a little sweetener, and optional flavorings and toppings. It is usually made from vegan ingredients and it’s easy as can be to make!

All the ingredients are simply mixed together in a jar or bowl then rested overnight in the fridge so chia seeds have time to plump and soften. Then the next day it’s ready to enjoy and you end with the perfect consistency and texture.

I didn’t used to care much for chia pudding but that was until I started adding canned coconut milk (in addition to a non-dairy milk) for an extra boost of creamy richness, and also I added some flavorful extract (my favorite is coconut here).

I found it doesn’t need a whole lot of either to really take it from bland and boring to something you’ll actually crave.

Then of course, to really highlight it, I recommend finishing it with fresh diced fruit (or puree). My favorites are peaches or mangoes, especially with this coconut vibe we have going.

But truly it’s a blank canvas, start with the main base then finish it off with toppings to your hearts content. And for more of a dessert, be sure to try the tempting chocolate variation as well!

Side notes: Pictured is about 3 times the recipe (recipe is for 2 servings). Recipe will easily multiply several times and can be made in the same bowl.

If you are wondering about the fruit layer; that is simply lightly maple-sweetened pureed fruit (which you can blitz in a small food processor).

The blue fruit layer pictured here is lightly sweetened banana, with a hint of lemon, and natural blue food coloring. Other fruit layers are sweetened strawberry + raspberry, pineapple, peach, kiwi, and blueberry + strawberry.

It really doesn’t need to be over the top though just use what fruit you have on hand, it was just to show various ideas. You can add the fruit layer below or above the chia pudding.

Two servings of chia seed pudding topped with diced fruit.

Chia Pudding Recipe Ingredients

You only need 5 ingredients and a pinch of salt:

  • 2/3 cup unsweetened almond milk
  • 1/3 cup canned coconut milk (full fat), well stirred
  • 3.5 Tbsp chia seeds
  • 2 – 3 tsp maple syrup
  • 1/4 tsp coconut extract
  • 1 pinch salt

Photo of ingredients used to make chia pudding.

How to Make the BEST Chia Seed Pudding

  • In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
  • Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
  • Cover and refrigerate overnight for at least 6 hours.
  • Add toppings or serve with pureed fruit if desired.

Collage of two photos showing steps of making chia pudding in a bowl.

Helpful Tips

  • Don’t skip the coconut milk! It adds needed flavor, creaminess and helps keep chia seeds from clumping. You can freeze leftover coconut milk for later use.
  • Whisk just adding the chia seeds, this also prevents clumping. You don’t want them to gel and stick before you mix.
  • Don’t take a shortcut. Let chia pudding rest at least 6 hours in the fridge for a proper consistency. As mentioned before the chia seeds need plenty of time to absorb the liquid and plump and soften.
  • If you’d like a slightly thicker or thinner chia pudding you can reduce or increase chia seeds by 1/2 Tbsp.

Chocolate Chia Pudding in a wide glass dessert cup.


Chocolate Chia Seed Pudding

  • Use 2.5 Tbsp maple syrup (in place of the 2 to 3 tsp).
  • Add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.

Topping Ideas for Chia Pudding

So many options! Here are a few ideas to get you started:

  • Fresh chopped fruit (berries, mangoes, peaches, bananas, etc)
  • Pureed fruit (blend fresh fruit, or frozen fruit with some juice, in a mini food processor)
  • Shredded coconut
  • Granola
  • Chopped nuts or runny nut butter
  • Yogurt
  • Jam or fruit curd

Flavor Options

  • Use other extracts: Vanilla, almond, maple, etc.
  • Mix in spices: Cinnamon, nutmeg, ginger, pumpkin pie spice, etc.
  • Add citrus zest: Lemon, orange, lime, grapefruit.

Six jars of chia pudding layered with fruit puree and topped with fresh fruit.

How Long Does it Last

  • Chia pudding should be kept chilled in the refrigerator in airtight containers (or cover containers).
  • It usually keeps for up to 5 days.
  • Chia pudding can be frozen for up to 3 months in airtight containers, just leave room in container for liquid expansion.

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Chia Seed Pudding
5 from 4 votes

Chia Seed Pudding

A versatile pudding that's makes a delicious breakfast or nutritious midday treat! It's creamy, rich, perfectly sweet and the topping options are endless. 
Servings: 2
Prep5 minutes
Chill6 hours
Ready in: 6 hours 5 minutes


Topping Ideas***

  • Fresh chopped fruit (berries, mangoes, peaches, bananas, etc)
  • Shredded coconut
  • Yogurt
  • Granola
  • Chopped nuts or runny nut butter


  • In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
  • Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
  • Cover and refrigerate overnight for at least 6 hours.
  • Add toppings or optionally serve with pureed fruit.**** Serve cold.


  1. *I find in colder months coconut milk tends to solidify more easily and is lumpy. If so just heat the portion using in a small microwave safe bowl for about 20 seconds until smooth.
  2. **Coconut extract is highly recommend for the best flavor but if you don't have it you can also use 1/2 tsp vanilla extract.
  3. ***Topping ideas are optional and therefor not included in nutrition estimate.
  4. ****FRUIT LAYER: If are interested in doing a layer of fruit in the jar you can puree about 1 1/4 cups chopped fresh fruit in a small food processor with a little maple syrup to taste. Spoon into the jar then freeze for about 1 hour if you'd like it more firm, or just spoon over the top of the pudding.
  5. CHOCOLATE VARIATION: When preparing use 2.5 Tbsp maple syrup instead, add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.
Nutrition Facts
Chia Seed Pudding
Amount Per Serving
Calories 193 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 1g
Sodium 146mg6%
Potassium 194mg6%
Carbohydrates 15g5%
Fiber 8g33%
Sugar 6g7%
Protein 5g10%
Vitamin A 11IU0%
Vitamin C 1mg1%
Calcium 233mg23%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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  • Ashley Villanueva

    I’ve tired a couple other recipes for this before and this one definitely has the best flavor! Not too sweet and just the right texture for my açaí bowls. :)

  • Mollypop

    Loved the addition of canned coconut milk. I made a recipe without it and it was not very good. This one is super good. I doubled the recipe but did not double the syrup.

  • Ray

    I made a double batch of this with vanilla extract instead of coconut extract and it turned out great! Lightly sweet and could not really taste any coconut. Came out very thick, Can’t wait to try all the different toppings suggested!!!

    • Jaclyn

      Jaclyn Bell

      Hi Ray – I’m so glad it was a success for you! Thanks for taking time to leave feedback!

  • Sue

    Not sure what I did wrong but this was not a pudding consistency – it was Chia Seed Soup. The flavor was good but even after 24 hours in the fridge, it was liquid.

  • Dean Cumberbatch-Smythe.

    Sounds really awesome. Chia seeds are so enormously beneficial and healthy. With the vast selection of different fruits available right now, looks like I will be experimenting all this weekend. Thank you so much for sharing this with us. 👍

    • Jaclyn

      Jaclyn Bell

      If you scroll down I little I mention each flavor within the blog post. You use about 1 1/4 cups chopped fruit that’s puréed in a fruit processor and lightly sweetened with maple syrup. Also mentioned in recipe notes. Enjoy!

  • Darla Agajanian

    This sounds amazing, but can you taste the maple syrup? I’m not fond of the taste. Could I use honey instead? Would it be a 1-to-1 swap?

    • Jaclyn

      Jaclyn Bell

      Hi Darla – You can’t taste the maple syrup but you can definitely use honey instead. Hope you love it!

        • Jaclyn

          Jaclyn Bell

          I think it would be a bit too thick and rich but you could try 1/2 c coconut milk and 1/2 c water.