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To Make: This Coconut Chia Seed Pudding

The superfood at its finest.

Exploring a healthy diet? You will, at some point, if you have not already, come across the chia seed. When I set out on a quest to change my diet, I knew nothing about this superfood, but soon this little seed became a staple on my kitchen cupboard. (…As did the chia seed pudding recipe below.)

A quick background, for those of you interested: Originating from the mint family, the chia seed is native to Mexico, and was purported have been widely used by the Aztecs. It remained pretty much exclusive to South America until it entered the mainstream in the early nineties. And the seed entered said mainstream for a very good reason: The now famed health benefits it boasts. Chia seeds are a healthy source of omega – 3 fats, fibre, calcium, manganese and phosphorus, and a great source of protein. According to the Cleveland Clinic, chia seeds have been shown to improve blood pressure in diabetics and may also increase healthy cholesterol. The tony little things also maintain healthy bones and teeth, and provide the fiber that is so essential for a healthy digestive system. Oh, and they are great anti-inflammatories, too. We truly could go on and on, but let’s get the the chia seed pudding recipe, shall we?




  • 2 cups of coconut milk
  • 1 tbsp. of maple syrup
  • ½ tsp of vanilla extract
  • ¼ cup of chia seeds
  • 1 cup of berries
  • 1 tsp of cinnamon


  1. Blend together all the ingredients with the exception of the chia seeds.
  2. Slowly stir in the chia seeds ensuring that they are well mixed in and not clumpy. As the chia seeds expand, it is important to stir every few minutes for about 10 minutes.
  3. Add fruit and berries of choice to the top of the pudding.
  4. You need to then pop into the refrigerator to thicken which can take between 3 – 6 hours. I always make mine ahead of time and leave to set overnight.


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