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Chia Pudding Three Ways

Chia Pudding Three Ways

I don’t know about you but I am still working hard to keep my fit and healthy new year resolutions. My biggest downfall these days?

Snack time! I get into the kitchen with the best of intentions and immediately gravitate towards a cheese and crackers plate or a late night kick of chocolate. It’s seriously a battle! However I found one way to stop the madness: chia pudding! 

I make a big batch before going to bed and not only do I have the perfect healthy snack for any time of the day, I also have a toddler approved breakfast, snack, or dessert. Win, win!

Ready to jump in? Let’s start with the base:



  • 3/4 cup unsweetened almond milk
  • 1/4 cup coconut water
  • 1 5.3oz container of Siggi's coconut yogurt
  • 1/4 cup chia seeds
  • 1/8-1/4 cup unsweetened shredded coconut


  1. Pour almond milk and coconut water into a bowl.
  2. Mix in container of Siggi's yogurt.
  3. Add chia seeds and shredded coconut and mix well.
  4. Pour into mason jar, cover, and allow to sit 8-12 hours (or overnight) in refrigerator.

This is my go to recipe when making chia pudding. For starters, it makes the pudding thick enough to layer with lots of fillings but it’s also as light as can get. I use Siggi’s yogurt because it’s the lowest sugar yogurt I’ve found that tastes like real food (and doesn’t leave a gross after taste).

I also find making these as pretty and creative as possible makes it extra delicious. To make these strawberries line up against the glass slice a strawberries thinly, layer half the glass with chia pudding and then slide the strawberries in while pressing against the glass. It takes some practice but isn’t this worth it?



From this base you can literally go WILD. Here are a few suggestions:

Flan Inspired Chia Pudding with Date Butter:

When I’m craving flan, this will actually hit the spot. This date butter is no joke.

Watch the video below and I'll show you how to do it from start to finish. You’re welcome. The date butter is also great in your overnight oats or just a slice of whole grain toast. 

Strawberry Blondie Chia Pudding:

I discovered Muesli this summer and haven’t looked back. These bars from Seven Sundays are killer good and healthy enough to give your kids for breakfast! A little drizzle of chocolate hazelnut spread takes this over the top! The base for this chia pudding is thick enough to create the perfect layers to serve as dessert parfaits. 



Pina Colada Chia Pudding:

Finding fresh and ripe pineapple is a challenge in February so frozen will work just fine. Thaw it, dice it small, and layer in between scoops of Chia Pudding. Layering pomegranate seeds or chopped cherries will make this Pina Colada Chia pudding so good, you’ll think you’re literally in the caribbean. 


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