Cloud Nine Chia Pudding with Fresh Berries

I used to think chia pudding was one of those trendy health foods that looked good on Instagram but tasted like wallpaper paste. Then one night I threw some chia seeds into coconut milk before bed, and the next morning I opened the fridge to find this thick, creamy, almost tapioca-like pudding waiting for me. Piled some berries on top and honestly, it felt like dessert for breakfast. I’ve been making it every single week since.

Ingredients

Chia Pudding

• 1/4 cup chia seeds (4 Tbsp)
• 1 cup full-fat coconut milk (canned, well-shaken)
• 1 Tbsp pure maple syrup (adjust to taste)
• 1/2 tsp pure vanilla extract
• Tiny pinch of sea salt

Berry Topping

• 1/2 cup fresh blueberries
• 1/2 cup fresh raspberries
• 3–4 fresh strawberries, sliced
• Optional: fresh mint leaves, extra drizzle of maple syrup, toasted coconut flakes

Instructions

1. Mix the base: In a bowl or jar, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and salt. Whisk well for about 30 seconds — you want every chia seed separated, no clumps.
2. Stir again: After 5 minutes, give it another good stir. Chia seeds love to clump at the bottom in the first few minutes, so this second stir is key for an even, creamy texture.
3. Refrigerate: Cover and refrigerate for at least 2 hours, or overnight. The pudding is ready when it’s thick, creamy, and the chia seeds have fully expanded — it should hold its shape on a spoon.
4. Stir and check: Give it a stir before serving. If it’s too thick, add a splash of coconut milk and mix. If too thin (unlikely), add another teaspoon of chia seeds and wait 15 minutes.
5. Top with berries: Divide between two jars or bowls. Pile the fresh blueberries, raspberries, and sliced strawberries on top. Add a drizzle of maple syrup, a few coconut flakes, or a sprig of mint if you’re feeling fancy.

Tips

• The golden ratio: 1 part chia seeds to 4 parts liquid gives you the perfect creamy-but-not-gloopy texture every time.
• Overnight is best. Two hours works, but overnight gives the creamiest, most luxurious result. Make it before bed, grab it in the morning.
• Coconut milk matters. Full-fat canned coconut milk makes this rich and decadent. Light coconut milk works too, but the pudding will be thinner. Avoid coconut milk with citric acid if you’re sensitive — Trader Joe’s organic version is a great option.
• Swap the berries for mango and passion fruit in summer, or sliced banana and a sprinkle of cinnamon in winter.
• Meal prep hero: Make a big batch on Sunday night — it keeps in the fridge for up to 4 days. Just add fresh toppings when you serve.
• Make it chocolatey: Add 1 Tbsp unsweetened cacao powder to the base for a chocolate version that tastes like a dessert.
• Coconut milk tip: Look for full-fat coconut milk without citric acid — Trader Joe’s organic coconut milk is a great option.

🍽️ You might also love: The Warm Hug Oatmeal Bowl — for something equally delicious. Or give our Sunrise Fruit Salad a try for another feel-good option.