Coconut Chia Pudding


My weakness is sweets. Always has been, always will be. I was going through my usual run of looking at food blogs, magazines, and Pinterest a few weeks ago and saw a Chia pudding. I thought how smart is this, and I have to try it out. I totally forgot about it until last night when I was gathering things for dinner and saw my lonely bag of chia seeds in the cabinet. That’s when I knew I had to try this out. I have to say, this is by the far the easiest dessert I have every made. It takes only a few minutes to make and you literally have something very similar to tapioca pudding. 


Coconut Chia Seed Pudding

(No) Cook Time: 5 minutes 🙂


1/4 cup Chia Seeds

1 can coconut milk

1 T vanilla extract

2 T honey

pinch salt

pinch cinnamon 

  • Place chia seeds into a bowl, pour over coconut milk.
  • Stir with a whisk or fork slowly for 5 minutes.
  • The chia seeds will absorb the liquid and swell.
  • Mix in the honey, salt, and vanilla
  • Refrigerate for 10 mins – 1 hour to allow the chia seeds to fully swell. 
  • Eat with a drizzle more of honey and a pinch of cinnamon if you desire, unsweetened toasted coconut would be decadent on top as well.

This is so easy and would be delicious with fresh fruit, nuts, dried fruit. This version is vegan and refined sugar-free.

Here’s the thing about this dish, chia seeds can absorb any liquid so you can make this pudding with your desired flavor. You could easily make this with rice, almond, or soy milk. Also you could change the vanilla extract for almond or fresh vanilla bean. Honey can be changed for rice syrup or agave. There are many different ways to make it and it’s all delicious. I used coconut milk which is already viscous and I’m sure that is why it was so creamy, if you were to use a different liquid, I would pull back on the amount of liquid to start to avoid it being watery. 


If you have any questions, email me at




Chef Sean Gallagher 


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