Coconut Berry Chia Pudding

By Chef: Young and Raw
Posted: October 23, 2014


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Chia pudding is a breakfast staple for all of the busy superfoodies of the world. Why? Because you can throw your ingredients together the night before, cover and tuck it away in the fridge for the night, and have a nourishing breakfast ready to go as soon as you rise. Chia seed pudding is an excellent way to start the day with its solid levels of omega fats, complete protein, calcium, and gentle gel-like fiber which helps kick start digestion, move things along, and give you a fresh start (so to speak..) Enjoy!


  • 1 cup chia seeds (white or black)
    1 cup full fat coconut milk (add more water if you need extra liquid) (RFR tip: use homemade coconut milk for a raw version)
    2 tsp vanilla bean or extract
    1-2 tbsp honey or maple syrup
    3 tbsp shredded coconut
    pinch of salt to taste


1. Use a large glass jar to store your breakfast in or separate the mixture into smaller “to-go” jars that people can grab and go with. You’ll want to combine your ingredients in a larger bowl to start and let sit with the liquid for at least 5-10 minutes until the chia seeds have absorbed the liquid and begun to expand. You’ll be able to tell if you need to add more liquid if the mixture gets extremely dry and difficult to move around with a spoon.

2. Once the mixture is finished, store for up to 4 days in the fridge without fruit, 3 with fruit. You can add a different fresh fruit topping each morning or go without.