Chia Pudding

Steps

1. Whisk the chia seeds, coconut milk, raw honey, and vanilla together in a bowl or jar. Whisk vigorously for about 30 seconds — chia seeds clump aggressively if you just stir casually.
2. Let the mixture sit for 5 minutes, then whisk again. This second whisk breaks up any clumps that formed during the initial set.
3. Cover and refrigerate for at least 4 hours, or overnight. The chia seeds will absorb the liquid and expand into a thick, tapioca-like pudding.
4. Before serving, stir well. If the pudding is too thick, stir in a tablespoon or two of coconut milk until it reaches your desired consistency. If too thin, let it sit in the fridge for another hour.
5. Serve in jars or bowls topped with fresh berries, sliced almonds, or a drizzle of additional honey.

Why It Works

Chia seeds contain soluble fiber that absorbs roughly 10-12 times their weight in liquid, forming a gel that creates the pudding-like texture without any cooking, thickeners, or dairy. Full-fat coconut milk gives the pudding a rich, creamy body that rivals dairy-based desserts. The double-whisk technique at the beginning is essential — without it, you will get a pudding full of dense chia clumps surrounded by thin liquid instead of a uniform texture.

Tips

• Variation. For a chocolate version, whisk in 1 tablespoon of raw cacao powder with the other ingredients. For a matcha version, use 1 teaspoon of ceremonial-grade matcha powder.
• Storage. Portion into individual jars for a grab-and-go breakfast throughout the week. Add fresh toppings the morning you eat it — fruit added too early will get mushy.
• Coconut milk choice. Full-fat canned coconut milk produces the richest, creamiest pudding. Carton coconut milk works but yields a thinner result — use 2 extra tablespoons of chia seeds if using the carton variety.