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Course Breakfast, Snack
Servings 1


Chia Base

  • 2 tbsp chia seeds
  • ¼ cup water

Coconut Chia Pudding

  • chia base
  • ½ cup unsweetened coconut milk
  • 1 tbsp agave nectar
  • Coconut chips to garnish

Almond Chia Pudding

  • chia base
  • ½ cup unsweetened almond milk
  • 1 tbsp agave nectar
  • Slices almonds to garnish


Chia Base

  • In a bowl, add chia seeds and cover with water. Let sit for 15 minutes. This activates the chia seeds, they start to absorb the water and plump up.

Chia Puddings

  • Combine chia base, nut milk, and agave. Stir well. Add garnish.
  • For garnishes, I like something crunchy. Any kind of nuts or seeds works with this recipe. Sprinkle them on top when you are ready to eat the pudding, otherwise they nuts lose their crunch.


I have tried other recipes that are just chia seeds and a nut milk. What I found is that it separates a bit because the chia pulls the water from the milk. So when I activate the seeds first, they absorb the water and then the milk combines with the chia seeds nicely, giving it that desired creaminess.
As for sweetness, I use unsweetened nut milks so I can control the sugar. I like agave nectar but coconut sugar, maple syrup, organic cane sugar, and monk fruit sweetener can work with this recipe and you can add or reduce the sweetness to your liking.