Chia Pudding (Easy, Vegan & Healthy)

Chia pudding is my easy breakfast option on busy mornings. You will love this chia pudding made with coconut milk and coconut sugar. Top with your favorite seasonal fruits and nuts and enjoy it.

Chia seed pudding is made by soaking chia seeds in liquids like milk or nut milk or juice for at least 2 hours or overnight. The chia seeds absorb the liquid and become gelatinous. Once the chia seeds have swelled up after 2 hours or more, add fruits and nuts and serve. There are many variations of making chia pudding.

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top shot of two glasses of chia pudding topped with sliced strawberries, bananas, pine nuts placed on a jute mat with two brass spoons by the side

For busy mornings, you can make the pudding overnight and keep in the fridge. It is that easy.

Being a superfood, chia seeds are super healthy and have a lot of health benefits. These tiny seeds are loaded with many nutrients and are an excellent source of fiber, calcium, omega 3 fatty acids and protein. So chia pudding is good for you.

Chia Pudding Ingredients & Variations

  1. Milk: Any nut milk like almond milk, coconut milk and cashew milk work well in the recipe. You can even use soy milk.
  2. Sweeteners:  Adding sweeteners is optional but I do prefer to sweeten the pudding. You can choose from the following sweeteners.
    • unrefined cane sugar
    • coconut sugar
    • palm sugar
    • jaggery (Indian unrefined sugar)
    • honey
    • maple syrup
    • fruits pastes, purees and preserves like dates paste, dried figs paste, any berry preserves, apple sauce, banana puree, mango puree.
    • sweetened chocolate sauce
  3. On Coconut milk: Use light coconut milk or thin coconut milk. Thin coconut milk is the second or third press or extract. If you use thick coconut milk which is the first extract, then add ¼ cup water to coconut milk. Mix very well to a homogenous and slightly thin consistency.
  4. Fruits: You can add fruits like apple, bananas, mango (when in season), strawberries, blueberries, cherries, sapota.
  5. Nuts & Dry fruits: Use dry fruits & nuts of your choice. You can add from the following nuts and dry fruits – raisins, cashews, almonds, pistachios, walnuts, pecans, pine nuts, dried berries.
  6. For chocolate chia pudding: Dissolve 3 to 4 tablespoons cocoa powder with the nut milk first. Sift the cocoa powder first before adding it to the milk. Add milk in parts and mix very well to get a lump-free mixture. Later add the chia seeds, sweetener (as required). Mix and refrigerate.
  7. Flavorings: You can choose from the following flavorings and pair accordingly – vanilla extract, ground cinnamon, ground cardamom, lemon zest, orange zest and edible natural flower or fruit extracts.

two glasses of chia pudding topped with sliced strawberries, bananas, pine nuts placed on a jute mat with two brass spoons by the side

How to make Chia Pudding

In the step by step post, I am showing the ingredient measurements for 1 serving of chia pudding. In the recipe card below, the measurements are for 2 servings. You can easily scale the recipe.

1. Add 2 tablespoons chia seeds in a glass or jar. If you want you can rinse the seeds with water in a superfine strainer.

adding chia seeds in a glass

2. Add ¾ cup light coconut milk. You can even use almond milk or cashew milk. For a less thick pudding, add 1 to 1.25 cups light coconut milk.

coconut milk added in the glass

3. Sweeten with 2 tablespoons coconut sugar.

coconut sugar being added

4. Sprinkle with 2 pinches of ground cardamom or ground cinnamon. You can even flavor with ⅛ teaspoon vanilla extract.

flavoring with cardamom powder

5. Mix everything till the coconut sugar is dissolved. Break lumps if any with a spoon. Cover and place the glasses in the refrigerator for 2 hours or for some more time or overnight.

mixing everything

6. Later, remove the glasses from the fridge. You will see that the pudding has nicely thickened.

chia seeds pudding after keeping it overnight in the fridge

7. Stir again and break lumps if any. The pudding will be thick.

mixing everything

8. Top chia pudding with chopped fruits, nuts and serve. Most of the time I add bananas (as they are a staple in my home), strawberries (when in season) and blueberries. During the mango season, I love to have mangoes in the chia seed pudding. For the nuts, I add whatever I have in the kitchen – almonds, raisins, cashews, pistachios, pine nuts, walnuts, etc. Serve straight away.

topped with sliced bananas, strawberries, pine nuts the two glasses of chia seed pudding are placed on a gray jute mat on a white marbled board

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Chia Pudding

5 from 6 votes
Chia Pudding is an easy breakfast dish. This vegan chia pudding is made with coconut milk, coconut sugar, fruits and nuts. Just mix everything and refrigerate for two hours or overnight.
Author:Dassana Amit
Prep Time:5 mins
Soaking time:2 hrs
Total Time:2 hrs 5 mins
Course:breakfasts,snacks
Cuisine:world
Servings (change the number to scale):2
(1 CUP = 250 ML)

Ingredients

  • 4 tablespoons chia seeds
  • 1.5 cups light coconut milk or thin coconut milk or almond milk or cashew milk
  • 4 tablespoons coconut sugar or add as required
  • ¼ teaspoon ground cardamom or ground cinnamon or ¼ teaspoon vanilla extract
  • 1 banana - sliced, you can add your choice of fruits
  • 3 to 4 strawberries - sliced
  • 2 teaspoons pine nuts or any nuts of your choice

Instructions

  • Divide equally the chia seeds, coconut milk, coconut sugar, ground cardamom or ground cinnamon in two glasses.
  • Mix everything till the coconut sugar is dissolved. Break lumps if any with a spoon.
  • Cover and place the glasses in the fridge for 2 hours or for some more time or overnight.
  • After two hours or later, remove the glasses from the fridge.
  • Stir again and break lumps if any. The pudding would have thickened.
  • Top with chopped fruits and nuts.
  • Serve straight away.

Notes

  • Coconut milk - Use light coconut milk or thin coconut milk. Thin coconut milk is the second or third press or extract. If you use thick coconut milk which is the first extract, then add ¼ cup water to coconut milk. Mix very well to a homogenous and slightly thin consistency
  • Consistency: This recipe gives a thick pudding. For a less thick pudding, add 1 to 1.25 cups light coconut milk or almond milk or cashew milk. 
  • Scaling: The recipe can be halved or doubled or tripled.
  • Milk: Any nut milk like almond milk, coconut milk and cashew milk work well in the recipe. You can even use soy milk.
  • Sweeteners:  Adding sweeteners is optional. You can also add less or more of the sweeteners. You can add the following sweeteners:
    • unrefined cane sugar
    • coconut sugar
    • palm sugar
    • jaggery (Indian unrefined sugar)
    • honey
    • maple syrup
    • fruits pastes, purees and preserves like dates paste, dried figs paste, any berry preserves, apple sauce, banana puree, mango puree.
    • sweetened chocolate sauce.
  • Fruits: You can add fruits like apple, bananas, mango (when in season), strawberries, blueberries, cherries, sapota (chikoo) or any of your favorite fruits. 
  • Nuts & Dry fruits: Use dry fruits & nuts of your choice.
  • For chocolate chia pudding: Dissolve 3 to 4 tablespoons cocoa powder with the milk first. Sift the cocoa powder first before adding it to the milk. Add milk in parts and mix very well to get a lump-free mixture. Later add the chia seeds, sweetener (as required). Mix and refrigerate.
  • Flavorings: You can choose from the following flavorings and pair accordingly with the nut milk you are using. Flavoring like vanilla extract, ground cinnamon, ground cardamom, lemon zest, orange zest, edible natural flower or fruit extracts can be added.

Nutrition Info (approximate values)

Nutrition Facts
Chia Pudding
Amount Per Serving
Calories 369 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Sodium 178mg8%
Potassium 231mg7%
Carbohydrates 45g15%
Fiber 9g38%
Sugar 21g23%
Protein 5g10%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin C 13mg16%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 151mg15%
Vitamin B9 (Folate) 22µg6%
Iron 2mg11%
Magnesium 96mg24%
Phosphorus 224mg22%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.