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Favorite Chia Pudding

  • Author: Natalie
  • Yield: 3 servings 1x
  • Category: snack
  • Method: no bake
  • Cuisine: american


My favorite chia seed pudding recipe with just the right ratio and ingredients for ultra creamy texture – for dessert, breakfast, or a make ahead snack!


  • 1 cup (240g) full-fat coconut milk
  • 1 cup (220g) almond milk (*)
  • 2 tbsp maple syrup (**)
  • Pinch of sea salt
  • Optional: 2 scoops vegan protein powder (or collagen peptides (not vegan)***)
  • 1/2 cup chia seeds
  • For vanilla: 1 tsp vanilla extract
  • For chocolate 2 tbsp cacao powder ((a little extra salt doesn’t hurt!))
  • For matcha: 1 tsp matcha powder


  1. In a blender combine the coconut milk, almond milk, maple syrup, salt, and optional protein powder/collagen. Blend until combined.
  2. Add the vanilla, cacao, or matcha powder. Blend to combine.
  3. Add the chia seeds and pulse them in. Pulse briefly every 1-2 minutes until the pudding starts to thicken and the seeds remain evenly distributed as opposed to settling to the bottom. 3-4 pulses is usually enough.
  4. Transfer to a jar and refrigerate overnight (or at least 4 hours).
  5. Serve with toppings of choice and enjoy!


*You can use any kind of non-dairy milk in a carton, but I do not recommend using all canned coconut milk or it will be too thick. **You can sub any liquid sweetener or even 2-3 medjool dates. ***THIS is the collagen I used. And THIS is the vegan protein powder I used. If you use the protein powder, it will be thicker so consider adding an extra 1/4 cup milk.

Keywords: snack, meal prep, vegan, dairy-free, chia, dessert, breakfast