The key to making homemade chia pudding is to refrigerate it for at least 4 hours to give the chia seeds time to expand and soak in all of the coconut milk. The chia seeds turn from hard seeds into a soft, creamy, melt-in-your-mouth pudding.  You can make this in the evening and  refrigerate it overnight and eat it as a healthy breakfast, snack, or dessert throughout the day. Here’s how you make this gluten-free, dairy-free, sugar-free dessert that’s both healthy and delicious:


  • 1/3 cup Chia Seeds
  • (1) 14-ounce can Coconut Milk
  • 3 – 4 Tablespoons 100% Real Maple Syrup
  • 1 teaspoon Vanilla
  • 1/4 teaspoon Sea Salt
  • 1 Mango diced
  • Shredded mint leaves

How to make it:

  1. Place chia seeds in a bowl.
  2. Whisk chia seeds, coconut milk, maple syrup, vanilla and sea salt together in a bowl. Stir well.
  3. Cover bowl with plastic wrap and let chill in refrigerator for at least 4 hours or overnight.
  4. Once the chia seeds have expanded and softened, stir and top with fresh mango and garnish with shredded mint leaves.

Servings: 4
Calories: 143 kcal