chia pudding

Tropical Chia Pudding

I’m at it again with my chia pudding recipes. As I mentioned previously, I’m so in love with this breakfast option that I hope to come up with many versions to satisfy any craving, season or flavor profile. First up, Tropical!


As summer slowly turns into fall I thought it’d be nice to have a breakfast recipe that still reminds me of warmer times. I found this great bag of organic shredded coconut at Whole Foods and, alas! My brain started turning.

This recipe tastes like a cross between a piña colada and a mango smoothie. Um, hello, does breakfast get any better?! Here’s the recipe for a single serving (since I know how tricky cooking for one can be): 

2 tbsp. chia seeds

⅔ cup light coconut milk

2 tbsp. toasted coconut*

½ cap pure vanilla extract

2 tbsp. chopped tropical fruit- I used papaya and mango, but I think banana, kiwi, or melon would work beautifully as well

liquid stevia, honey or sweetener of your choice to taste

In a mason jar, combine chia seeds, coconut milk, vanilla and sweetener. Seal the jar and shake well. Refrigerate for at least two hours or overnight. When you’re ready to eat, top with coconut and fruit.

*To toast coconut: preheat oven to 350. Spread coconut on a foil-lined cookie sheet. Bake in increments of 5 minutes, checking and stirring each time. Coconut burns very quickly, so keep your eyes- and your nose- on it!



You may have heard by now, but Chia seeds aren’t just for growing pets anymore. In fact, they’re a great source of fiber, and a terrific thickening agent in place of flour or corn starch. I, however, have maximized the benefits of these little seeds by making chia pudding: a mixture of chia seeds and milk (and other flavors) that becomes thick, creamy and the perfect satisfying breakfast. I’ve only stuck to a basic Chia Pudding recipe so far, but I’m planning on experimenting with different flavor additions and toppings, as the seasons change.


INGREDIENTS (makes 1 serving)

2 tbsp. chia seeds

⅔ cup almond milk (or whatever milk you prefer)

¼ tsp. vanilla extract

3-5 drops liquid Stevia or honey

dash of cinnamon


Combine all ingredients in a mason jar and shake. Refrigerate at least two hours or over night. Shake once more before opening. Top with fruit or honey.

I can’t wait to add seasonal mix-ins like pumpkin puree and seeds, apples, cocoa powder and- eventually- peppermint extract! What flavors would you like to see in Chia Pudding?