Coconut-Almond Chia Seed Pudding


One of the best things about writing a totally random food blog is getting a little experimental in the kitchen.  I’m trying new recipes-things I wouldn’t have necessarily tried before.  Which actually has been a pretty positive thing for me, too.   The other positive thing about writing a food blog?  Oh, just trying all the new trendy-ish food fads that pop up on all the main stream sites (p.s.  The Curvy Carrot is finally joining the 21st century and is now on Pinterest-check it out!)

This time it was the lovely chia seed.  I had seen it around Whole Foods, and I knew that I could sprinkle the little wonder seeds over things like cereal and oatmeal without any issues.  Packed full of omega-3 fatty acids and fiber (and about a billion other important things), I wanted to immediately maximize my exposure to these guys….and then I read that I could do this by putting it in dessert form.  Hallelujah!

Never having been a fan of puddings before, I was a little hesitant about the texture here.  But, after a recent exposure to some amazing tapioca pudding in Mexico (don’t ask-long story.  Never did I think I would be eating a delicious serving of tapioca pudding in Mexico….talk about random), I decided to give it a go.

So, think about tapioca texture here, because that’s basically what you’ll get.  The little seeds swell and gel up, becoming super soft but also a little gummy in the process.  Flavored with milk alternatives, this was a great guilt-free vegan dessert.  The one down side?  It’s an overnight kind of dish (you need to let it chill at least four hours, but I highly recommend chilling it overnight), so make sure that you plan to make it in advance.  And the variety of flavors/add-ins here are pretty endless-this is just a nice base recipe to have on hand.



Coconut-Almond Chia Seed Pudding

Servings: 4



1 and 1/4 cups almond milk

1 and 1/4 cups coconut milk beverage (I used So Delicious dairy-free brand)

3 tablespoons agave nectar

1/2 cup chia seeds

For topping:  toasted sliced almonds, shredded unsweetened coconut



1.  In a 1-quart jar, combine the almond milk, coconut milk beverage, and the agave nectar, mixing well.

2. Add the chia seeds, close the jar tightly with a lid, and shake well to combine.

3. Refrigerate overnight (the original recipe says at least 4 hours, but I thought mine definitely needed more time, so check yours if you are on a time crunch.)

4. Top with toasted almond slices or shredded coconut.  Enjoy.


Source:  Adapted from Food and Wine.


January 27, 2013 - 3:29 pm

Ruthie - I would love to print off a recipe, but noticed there is not a way to do it on this page, this recipe looks amazing! I could easily write it down, but I love printing off recipes with the picture attached to put in my folder! Anyhow, thanks for posting this and can’t wait to try it!!!

January 27, 2013 - 4:35 pm

Stephanie - First Ruthie, you can copy and paste to a blank word doccument, or toward the top of the web page there is a small icon of a printer and print from that.

My request is for nutritional value of recipe.

Thank you looks Yummy!

January 27, 2013 - 4:42 pm

srlacy - Hi Stephanie-
Thanks for the response. Currently I do not offer nutritional content information on this blog. I would recommend using an online nutritional content calculator based on the particular ingredients you use.

January 27, 2013 - 11:26 pm

SHY - I loved this! So simple and so good! Thank you!

January 28, 2013 - 11:16 pm

Rhonda - My husband and I really liked this. Very earthy and clean tasting. We tried it after 4 hours with the ingredients suggested. Then tried it again 24 hours later with some fresh blueberries and a squeeze of meyer lemon. Both great! As the post suggests though, it has a texture like tapioca pudding…so if you don’t like tapioca, this probably isn’t for you.

March 1, 2013 - 8:53 am

Donna - I love this – try adding some cocoa powder for a yummy chocolate favor. I also added a litte almond extract then top with whipped cream or whipped coconut cream and blueberries. Add a little granola for some crunch!! Yummy breakfast!

March 5, 2013 - 8:58 pm

Allison - Just learned that if you whiz the ingredients in a blender/bullet gadget, the pudding becomes thick almost instantly! However, you don’t get the “pearl” effect of the seeds. My recipe called for a little less liquid too (3/4 cup milk to 1/4 cup seeds). I also added a tablespoon of cocoa powder and 1/2 tsp. raw honey as the sweetener. YUM!

March 12, 2013 - 9:51 pm

Blueberry Chia Blast Smoothie | The Curvy Carrot Blueberry Chia Blast Smoothie | Healthy and Indulgent Meals Dangling in Front of You - […] smoothie is out of this world.  I was excited to experiment with chia seeds again since the Chia Seed Pudding I posted a few weeks ago was actually a pleasant surprise for […]

April 30, 2013 - 3:04 pm

Coconut-Almond Chia Seed Pudding - […] For recipe visit the source: […]

May 7, 2013 - 2:29 am

susie - All you have to do is click and drag your mouse over the text & pic. Right click the mouse and select ‘copy’and go to a new file in microsoft word. right click the mouse and select ‘paste’ then edit the text accordingly. Good Luck 🙂

August 8, 2013 - 5:56 pm

The Scoop on Chia Seeds | Sweet Lemon Magazine - […] Coconut-Almond Chia Seed Pudding […]