Simple Preparations

Coconut Vanilla Chia Pudding

If you have no idea what chia is, it is a nutrient-dense seed of the plant Salvia hispanica, which grows in the desert. Hence the name “chia seed.” Now, the first mention of the word seed in the Bible is in Genesis 1:11 KJV; and Genesis 1:29 KJV let’s us know that foods with seeds were to be part of our original diet. Seeds are classed with nuts. Remember, the plant-based lifestyle includes categories of foods that all originate from seeds, such as fruits, vegetables, grains, and nuts (seeds).

Chia seeds are high in protein and fiber and so healthy for your gut.  They are beneficial for losing weight, diabetes, bone strength, dental health, and more.  Google the benefits for yourself!  Just remember, as with any fibrous food, drink plenty of water when consuming chia seeds. Read more about it from an article on chia seeds from Organic Facts, and google the other amazing benefits for yourself!

Chia pudding is awesome for a quick fill-me-up instead of a smoothie, but it must be made the night before. This is a raw food. We cook nothing. If the maple syrup is questionable switch to a raw sweetener. I usually eat this with a great deal of juicy fruit, which only adds to its goodness!

At present, I only make carob and vanilla chia, but I am experimenting with other recipes. It’s so incredible that these little seeds take on the flavor of what they are in and they can actually fill you up. Did I tell you I love this stuff? I actually prefer the vanilla to the carob one, but all my nieces prefer the carob (stay tuned)! I eat this with sliced mangoes, peaches, blueberries, strawberries, cherries, and I may be forgetting some. All these add a great sweetness that takes this breakfast over the edge of goodness! The possibilities are endless.

Now, without further ado, here’s the recipe…

Coconut Vanilla Chia Pudding


  • 1 ½ cups creamy pure 100% coconut milk* (I use Aroy-D Coconut Milk)
  • ½ cup Tablespoon chia seeds
  • 4 Tablespoons organic Grade A (formerly Grade B ) maple syrup
  • 1 teaspoon vanilla extract (alcohol-free)


  1. To a mixing bowl add all ingredients and stir/whisk to combine.
  2. Cover and refrigerate overnight (or at least 6 hours). The chia pudding will be thick, but creamy.
  3. Top with jam/preserves, fresh or jarred fruit. You may add plant-based whipped topping to make it extra special.  
  4. Refrigerate up to 3-4 days.

*NOTE: Use the purest coconut milk as you can. It doesn’t have to be organic, but pure coconut milk does not have a strong taste (like I once thought). It is a soft, lightly sweet, and very pleasant taste. Also, this milk has no additives. Pure coconut milk/cream work best for puddings and yogurts.

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