Coconut Vanilla Chia Pudding….

Did you know that you can turn your plain ole chia seeds into a delicious pudding recipe? This recipe tastes a lot like rice pudding or tapioca and can be spiced up in a number of different ways. If you are anything like me and my family this chia recipe will quickly become a family favorite. At my house we enjoy our chia pudding for breakfast or dessert. Either way you feel like you are feeding your family true brain fuel that tastes like creamy dreamy sweet decadence!

Here is some basic info. on chia that I grabbed from Angela Stokes’ “Raw Reform” website:

Why would you want to eat Chia?

Chia seeds are said to have:

  • 2 times the protein of any other seed or grain,
  • 5 times the calcium of milk, plus boron which is a trace mineral that
    helps transfer calcium into your bones,
  • 2 times the amount of potassium as bananas,
  • 3 times the reported antioxidant strength of blueberries
  • 3 times more iron than spinach
  • copious amounts of omega 3 and omega 6, which are essential fatty acids… They are a complete source of protein, providing all the essential amino acids in an easily digestible form. They are also a fabulous source of soluble fibre.
    Like flax, chia is highly ‘hydrophilic’ – the seeds absorb water and create a mucilaginous gel. They can hold 9-12 times their weight in water and they absorb it very rapidly – in under 10 minutes.
  • Read more here:

    Well just with the above info. on chia this dessert or pudding recipe will bring a boost the whole families quality nutritional intake and they will be asking for it!

    Here’s the recipe:

    Coconut Vanilla Chia Pudding:

    makes about 5 cups

    4.5 cups purified water

    1 cup shredded coconut

    Blend until slightly warm to the touch.

    Strain through a nut milk bag.

    Pour coconut milk back into the blender, add:

    1/2 cup almond butter

    14 medjool dates

    1/2 tsp. sea salt

    2 Tbs. vanilla powder, a dropper full of Medicine Flowers vanilla flavor extract or other vanilla extract

    Blend to emulsify all ingredients.


    3/4 to 1 cup chia seeds depending on how thick you like it.

    Turn your blender on low just to stir in chia.

    Pour into a storage container and let set for at least 30 minutes refrigerated.

    Store in the fridge for up to 4 days.

    Flavor options: cinnamon, chocolate, rose water, cardamon or?????



    4 Responses

    1. ninabean

      Thank you so much for this recipe and video. Everyone from my husband to my 10 month old loved it!
      Will be making this a regular part of our diet. Would love to see anyother recipes using chia seeds.

    2. chaya

      My pleasure and that is wonderful to hear. We all love this recipe too, it’s definitely a crowd pleaser. I will definitely be posting more chia recipes in the future!

    3. Lara W.

      Yes, it turned out great! I added cinnamon and ate it with a handful of fresh raspberries and chopped up chocolate from a dark chocolate bar I had. I definitely recommend this recipe.

    4. chaya

      I LOVE it with cinnamon and chocolate chunks. Glad you enjoyed it!

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