Vanilla Coconut Chia Pudding


One of my favorite desserts as a kid was rice pudding. I remember my mom buying the Kozy Shack brand of this treat and I would hide it behind the gallon of milk and carton of eggs, way way back, in the fridge. Here, is where I knew it would be safe while I was gone and when I was craving something sweet I knew exactly where to find the stash. Dessert hoarding, a sweet stockpile, or a genius strategy? Call it what you want. There is something so enticing about rice pudding; the slight crunch of the al dente rice and the creaminess of the milk with just the perfect amount sweetness. It would be a lie if I said that I didn’t enjoy this treat as an adult, but I choose to make wiser choices these days. I came across this chia pudding recipe and decided that this would be an excellent adult equivalent to the  starchy white rice version I indulged in my younger years. Using all plant-based ingredients it is vegan, can be made raw (if your nut milk is homemade), and utterly delicious. Unlike rice pudding, this recipe only takes 5 minutes to make. A quick, healthy, delightful dessert in no time? Sign me up! This recipe exerts versatility; use any milk you enjoy, incorporate any spice that you love, and top with your favorite fruit or nut!





Vanilla Coconut Chia Pudding {Vegan, Raw, Gluten Free, Paleo}

Make time:  1 hour, 5min
Makes 4-6 small bowls
Adapted from Green Kitchen Stories- Healthy Desserts App 

6 TBSP Chia Seeds

2 1/2 cups Almond Milk (I used the organic un-sweetned vanilla almond variety, but  feel free to use any milk you enjoy)

1/2 cup medjool dates, pitted & chopped (I went a little bit overboard on the dates, so my photos might look a bit different)

1/2 cup organic unsweetened shredded coconut

1 TBSP coconut oil, at its liquid form at room temp

1/4 tsp  sea salt

1 tsp vanilla extract

1 tsp cardamom

1 tsp nutmeg

1 tsp cinnamon

Possible toppings:

Fruit: Blueberries, Blackberries, Raspberries, Strawberries, Pomegranate seeds….

Nuts: Almonds, Cashews, Pistachios, Walnuts…..

Seeds: Hemp, Sesame, Flax, Pumpkin….

Sweeteners (optional): Honey, Maple Syrup, Bee Pollen, Agave….

1. Place chia seeds in a large bowl and set aside. Add the rest of the ingredients into a blender/ food processor until combined well. Pour the milk mixture over the chia seeds in the large bowl. Let sit for 15 minutes stirring every five minutes. Pour the pudding into an airtight container and put into the fridge for an hour or overnight before serving, store up to a week. Serve cold and top with berries and nuts. Enjoy!



One Response to "Vanilla Coconut Chia Pudding"

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  1. Danielle

    13 March, 2013 at 9:46 pm

    Wow! This looks soo delish my mouth is watering!!


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