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Coconut Chia Pudding

Serves 2-4½ cup raw chia seeds½ cup shredded, unsweetened coconut3 cups nut milk of your choice, preferably rawFresh raspberries or other fruitSweetener, such as agave or maple syrup (optional) {pinterest_rich_pins_images} Coconut Chia Pudding {/pinterest_rich_pins_images}

Coconut Chia Pudding

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    Coconut Chia Pudding with Raspberries
  • 2/3
    Coconut and chia seeds
  • 3/3
    Raw almond milk

Text, photos and food cooked by Michal Martinek

Dec 29, 2014

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Coconut Chia Pudding

Pewter-colored and minuscule, with Central American lineage, chia seeds are harvested from a mint family herb plant and come with a mile-long list of nutrition superlatives—omega-rich, calcium-packed, antioxidant, complete protein, high in fiber and vitamins. They basically walk on water; never mind their slimy, extraterrestrial appearance after they absorb liquid. They’re fun to use in recipes, especially vegan ones (egg substitute, gravy thickener, sprouted).

This raw pudding is creamy and has a pleasant, crunchy texture. It is enticingly straightforward and flexible: You can make endless variations of it by adding nuts, dried fruit, hemp seeds, vanilla or spirulina. 


  1. Serves 2-4
  2. ½ cup raw chia seeds
  3. ½ cup shredded, unsweetened coconut
  4. 3 cups nut milk of your choice, preferably raw
  5. Fresh raspberries or other fruit
  6. Sweetener, such as agave or maple syrup (optional)


Place the chia seeds and coconut into a bowl. Add the milk and mix. Let stand for 20 minutes. Mix again to break down any lumps that might have formed. Cover and refrigerate for minimum 8 hours or overnight.


Serve in individual dishes, sweetened and topped with the raspberries.


Chia pudding will last in the refrigerator for up to three days.


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