- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 80 g
- 400 ml
- 240 ml
- 3 tbsp
- 2 tsp
- 1 pinch
- 150 g
- 20 g
Process
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In a 1-litre jar or bowl, whisk together 400 ml coconut milk, 240 ml milk, 3 tbsp maple syrup, 2 tsp vanilla extract and 1 pinch salt until the syrup dissolves completely.
Add 80 g chia seeds and whisk immediately for 30 seconds. Do not dump them in and walk away, or they will clump at the bottom.
Wait 5 minutes, then whisk again thoroughly, scraping the bottom and corners of the jar. This second whisk is what separates smooth pudding from a jar of lumps.
Cover and refrigerate for at least 4 hours or overnight, up to 12 hours.
After chilling, stir well. If the pudding is thicker than you like, stir in milk 1 tbsp at a time until it loosens to a spoonable, tapioca-like texture.
Spoon into 4 glasses or jars. Top with 150 g mixed berries and 20 g toasted coconut flakes just before serving.
Kitchen notes
Kitchen notes
- The single most common mistake is not whisking a second time after 5 minutes. Chia seeds gel on contact, so the first stir only wets the outside; the second whisk breaks up clumps before they set hard.
- Doneness is texture, not time: the pudding is ready when a spoon dragged through leaves a clean trail and no dry seeds crunch between your teeth. If it still crunches, add 2 tbsp milk and chill 1 more hour.
- Full-fat canned coconut milk gives the creamiest body. Light or carton coconut milk works but sets thinner, so reduce the added milk to 180 ml.
- Taste after chilling, not before. Cold dulls sweetness, so a pudding that tasted perfect warm will seem flat at breakfast; adjust with an extra teaspoon of maple syrup at serving time.
Substitutions
- maple syrup→honey (if not vegan) or agave syrup
- coconut milk→extra 400 ml milk plus 2 tbsp Greek-style yogurt for body
- milk→unsweetened almond, soy or oat milk
- mixed berries→diced mango, sliced banana or pomegranate seeds
Storage & reheating
Store in an airtight jar in the fridge for up to 5 days; stir before each serving because the seeds keep absorbing liquid and the pudding tightens daily. It does not freeze well, as the gel breaks and turns watery on thaw. To loosen day-old pudding, stir in 1 to 2 tbsp milk; never reheat it, as chia pudding is served cold.
FAQ
The questions we get asked most
Why is my chia pudding lumpy?
Lumps form when seeds sit undisturbed against each other and gel into clumps before you stir. Whisk the seeds in immediately, then whisk a second time after 5 minutes, scraping the bottom and corners of the jar. If it is already lumpy, blend the chilled pudding for 20 seconds or push it through a sieve.
How long does chia pudding need to set?
A minimum of 4 hours in the fridge, but overnight is better because the seeds fully hydrate and the texture becomes uniformly creamy. At 2 hours it will be partially set with a crunchy centre. Do not leave it more than 12 hours before the first stir, or the bottom layer packs tight.
Can I make chia pudding with water instead of milk?
Yes, but it will taste thin and less creamy. Use 640 ml water with 3 tbsp maple syrup and 2 tsp vanilla, and expect a lighter, jelly-like result. For a middle ground, use half water and half milk, or blend in 2 tbsp nut butter for richness.
Why did my chia pudding turn out too thick or gluey?
The ratio was too high in seeds or the pudding sat for several days, since chia keeps absorbing liquid over time. The fix is simple: stir in milk 1 tbsp at a time until it loosens. Next batch, use 80 g chia to 640 ml liquid as written, and stir once a day if storing longer than 2 days.
Can I use ground chia seeds?
Ground chia thickens faster and gives a smoother, more porridge-like texture, but it sets within about 1 hour and can turn pasty. Use the same weight, whisk well, and check at 45 minutes. Whole seeds are better if you want the classic tapioca-like pearls.
Is chia pudding safe to eat every day?
It is a normal food and fine as part of a varied diet, but chia is very high in fibre, so a large portion can cause bloating if you are not used to it. Start with one small jar and drink plenty of water, since the seeds absorb liquid. If you have swallowing difficulties, avoid dry chia and always serve it fully hydrated.
Can I blend chia pudding to make it smooth?
Yes. After it has chilled and set, blend for 30 to 60 seconds for a silky, mousse-like texture, or blend only half and fold it back for a marbled look. Blended pudding thickens again in the fridge, so loosen with a splash of milk before serving.
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