You are going to love this chia pudding recipe! It is sweet, delicious and super creamy, as well as healthy and nutritious. I love that you can prepare it the night before taking it!

In addition to breakfast, this chia pudding can also be eaten as a snack or dessert because it’s really delicious. On the other hand, to make it you only need 4 ingredients and 5 minutes of your time. You will tell me what you think!




  1. Put all the liquid ingredients in a bowl (vegetable milk, syrup and vanilla extract) and stir until well integrated. I like to use a whisk, but it’s not necessary.
  2. Add the chia seeds and stir again to combine. It is important to stir well so that there are no lumps in the chia pudding.
  3. Let the pudding rest in the bowl or in individual containers on the fridge for at least 2 hours, better overnight.
  4. Serve the chia pudding with your favorite toppings (I added tangerines and chopped dried cranberries).
  5. Store leftover chia pudding in an airtight container in the fridge for 4-5 days.


  • In this chia pudding recipe you can use any sweetener you want, although ideally it should be liquid so that it integrates well into the mixture . You can also add the non-dairy milk in a blender along with 1 or 2 dates (or whatever you like) and blend until well integrated before making the recipe.
  • Vanilla extract is optional.
  • Although I used coconut milk, this chia pudding can also go well with other types of plant-based milk, such as oat milk, almond milk, < a href="">cashew-milk or milk of soy.
  • Even so, the best option for this chia pudding recipe is to use homemade coconut milk, because it has more fat than other non-dairy milks but not as much as canned coconut milk.
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