Christy's Chia Pudding

We went to an event a while ago to raise money for Discovery Woods awesome children’s program. It was wonderful to be surrounded by like-minded people. Other than at Paleo events, I’ve never been to a buffet table before and had every single item be paleo friendly.

Of the fantastic items on the table (like sauerkraut and pulled pork with homemade fermented bbq sauce), there was a Chia Seed Pudding that was phenomenal. It was like our Bubble Tea and Banana Bubble pudding, but much less starchy. Since Matt loves tapioca pudding and chia seed kombucha, no one was surprised he took a particular liking to this awesome treat.

We immediately asked Christy, the recipe’s author, if she would share it with us. We were shocked at how simple it was to make! Not to mention, it’s grain-free, egg-free, dairy-free and nut-free! The very next day, Matt went to Whole Foods to acquire the black chia seeds to make a delicious batch.

Vanilla Chia Seed Pudding


13.5 oz can of coconut milk
4 Tbsp honey
1 tsp vanilla
1/4 tsp cinnamon
1/4 cup chia seeds


  1. ♥ Combine coconut milk, honey, vanilla and cinnamon in a sealable container (mason jar!)
  2. ♥ Seal and shake vigorously as if the container was, in fact, a Polaroid picture
  3. ♥ Add chia seeds and shake again, like you did last summer
  4. ♥ Place in the fridge and wait about 30 minutes for them to set up.

The result is a thick and delicious pudding that will satisfy your dairy dessert cravings!

As for the inevitable is “Is it paleo?” questions, here‘s Mark Sisson definitively telling you that you can eat it!

And for those of you desiring a chocolate version, here’s the mouth-wateringly great recipe from Deliciously Organic:

Photo from Deliciously Organic. You can tell because it’s much better than ours.


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