Coconut Chia Seed Pudding

I'm Cait Crowell

I'm a Colorado-based girl who turned my passion for nutrition into a multiple 6 figure business. I love gluten free pizza, outdoor adventures, going down research rabbit holes, and being honest AF. I'm here to help you master your health and your business, one day at a time. 

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Breakfast isn’t always my strong suit. Most days when I wake up, all I want is a cup of coffee and a nice run to get my body woken up and ready for the day. We’re supposed to eat within an hour of waking to kick start our metabolism after fasting all night, but sometimes the thought of food first thing in the morning makes me want to.. you know. Gag.

About a month ago, I was in DC with some lovely people enjoying breakfast at a small cafe in Union Station called Le Pain Quotidien. Not feeling hungry for a big breakfast, I came across their Organic Coconut and Chia Seed Pudding and decided to check it out. I’ve made chia seed pudding before with almond milk, but the Le Pain recipe included full-fat, canned coconut milk and I was hooked on the flavor!

Chia seed pudding is quite the awesome, nutrient-packed breakfast. This super-food recipe is full of anti-inflammatory omega-3’s, fiber, protein, and antioxidants. The best way to prepare chia seed pudding is to make it all ahead of time, typically the night before, and let the seeds gel overnight.

Now you may be asking me, “umm.. gel?” YES! Chia seeds have this amazing reaction when placed in any liquid, where the microfibers on the outer shell of the seed hold onto the liquid surrounding them, creating a gelatinous layer. This layer is of benefit to our bodies, as it allows for consistent hydration throughout the digestive process. This chia gel is also beneficial to our mucosal lining in our stomach, which is a natural defense against bad guys in our GI tract.

Adding some fresh fruit, jam, or jelly on top of the Chia Pudding adds a nice little sweet kick without overloading on sugar. If you decide to top it off with some jam, I suggest this kind because it is sweetened with fruit juice concentrate instead of cane sugar or corn syrup! Fruit itself contains fructose, so why add more sugar to sugar?? Dang food companies.. tryna kill us.. but slowly so we don’t notice. What can I say, I’m looking out for you! đŸ˜‰ Oh and the Polaner jam can be found pretty much everywhere.. Target, Walmart, Giant, Wegmans, Etc.. But! Make sure you buy the “All-Fruit Non-GMO” kind because some of their other products are labeled “sugar-free”.. aka chemical shit storm in a jar. Steer clear.

Coconut Chia Seed Pudding
Prep time:
Cook time:
Total time:
Serves: 2
  • 1 can of full fat coconut milk
  • 1/4 cup of almond/coconut milk
  • 1/4 cup organic chia Seeds
  • 1 tbsp organic honey
  • 1 tsp organic vanilla extract
  • pinch of salt
  • choice of berries, nuts, or jam for topping
  1. In a medium bowl, preferably one with a pouring spout, blend or whisk the coconut milk, almond milk, honey, vanilla, and salt until smooth and well combined.
  2. Stir in the chia seeds until evenly mixed.
  3. Pour the coconut-chia mixture into small mason jars or containers of your choice, and let it set in the fridge for at least 2 hours. If you plan on having this recipe for breakfast, putting the jars in the fridge the night before is a great way to save yourself some time!
  4. Take the coconut-chia deliciousness out of the fridge and add fresh fruit, nuts, or jam on top and enjoy!
to make the chia seed pudding thicker, add just a splash almond milk instead of 1/4 cup. To make the pudding less thick and more runny, add more almond milk.


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