Easy Chia Seed Pudding Recipe – Coconut Milk & Cardamom Delight

Last Updated on 4 months by Neha Deshmukh

Easy Chia Seed Pudding Recipe – Coconut Milk & Cardamom Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a breakfast or snack that’s both healthy and delicious. And honestly, this chia seed pudding is it! I first stumbled upon chia seed pudding a few years ago, and I’ve been tweaking the recipe ever since to get it just right. This coconut milk and cardamom version is a current favorite – it’s subtly sweet, wonderfully fragrant, and takes just minutes to prepare. Let’s get into it!

Why You’ll Love This Recipe

This chia seed pudding is a total winner for so many reasons. It’s incredibly easy to make, requiring minimal effort and just a handful of ingredients. It’s also super versatile – you can customize it with your favorite fruits, nuts, and spices. Plus, it’s packed with nutrients, keeping you feeling full and energized. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delightful pudding:

• 4 tablespoons chia seeds (about 30g)
• 1.5 cups light coconut milk (about 360ml)
• 4 tablespoons coconut sugar (about 48g)
• 2 pinches ground cardamom or cinnamon (about 1/4 tsp total)
• 0.25 teaspoon vanilla extract (about 1.25ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chia Seeds – Nutritional Benefits & Sourcing

Chia seeds are tiny powerhouses! They’re loaded with fiber, omega-3 fatty acids, and protein. You can usually find them in the health food aisle of most supermarkets, or online. Look for organic options if you can!

Coconut Milk – Full Fat vs. Light

I prefer light coconut milk for this recipe, as it keeps things a little less rich. But feel free to use full-fat coconut milk (about 400ml) if you want a creamier, more decadent pudding. Just keep in mind it will change the overall calorie count.

Coconut Sugar – Glycemic Index & Flavor Profile

Coconut sugar is a great alternative to refined sugar. It has a lower glycemic index and a lovely caramel-like flavor. You can substitute with maple syrup or honey if you prefer, but you might need to adjust the amount to taste.

Cardamom/Cinnamon – Regional Variations & Aroma

I love the warm, aromatic flavor of cardamom in this pudding, it feels so comforting. But cinnamon works beautifully too! In some parts of India, a blend of both is used – feel free to experiment and see what you like best. A little goes a long way!

Step-By-Step Instructions

Alright, let’s make some pudding! It’s seriously simple.

1. First, grab a jar or container with a lid. Pour in the chia seeds and coconut milk. Give it a good stir to make sure everything is well combined. This is important to prevent clumping!
2. Next, add the coconut sugar, cardamom (or cinnamon), and vanilla extract. Stir, stir, stir until the sugar is completely dissolved. Nobody wants grainy pudding!
3. Now, cover the jar and pop it into the refrigerator. Let it chill for at least 2 hours, or even better, overnight. This allows the chia seeds to absorb the liquid and create that lovely pudding-like texture.
4. Before serving, give the pudding another good stir. This breaks up any lumps and ensures a smooth, creamy consistency.
5. Finally, the fun part – toppings! Add your favorite fresh fruits like mango, berries, or bananas, and sprinkle with some chopped almonds or walnuts.

Expert Tips

Here are a few things I’ve learned along the way:

• Stir, stir, stir! Seriously, stirring well at the beginning and again before serving is key to a smooth pudding.
• Adjust the liquid: If your pudding is too thick, add a splash more coconut milk. If it’s too thin, add a teaspoon of chia seeds and let it sit for another 30 minutes.
• Patience is a virtue: Letting the pudding sit overnight really allows the flavors to meld and the texture to develop.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already vegan! Just double-check your vanilla extract to ensure it’s vegan-friendly.
• Spice Level Adjustment: My friend, Priya, loves a strong cardamom flavor, so she often adds a little extra – about ¼ teaspoon. Feel free to experiment!
• Sweetness Level: My family prefers things less sweet, so I sometimes reduce the coconut sugar to 3 tablespoons.
• Overnight vs. 2-Hour Prep Time: While 2 hours works, I always make this the night before. It just tastes better, trust me!

Serving Suggestions

This chia seed pudding is perfect for so many occasions!

• Enjoy it as a quick and healthy breakfast.
• It makes a fantastic afternoon snack.
• Serve it as a light and refreshing dessert.
• Layer it with granola and fruit for a more substantial meal.

Storage Instructions

Leftover chia seed pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken up a bit as it sits, so just add a splash of coconut milk to loosen it up before serving.

FAQs

Got questions? I’ve got answers!

How long does chia seed pudding last in the refrigerator?

Up to 3-4 days in an airtight container.

Can I use a different type of milk?

Absolutely! Almond milk, oat milk, or even regular dairy milk will work. Just keep in mind that the flavor will change.

Can I make this pudding ahead of time?

Yes! In fact, I recommend making it the night before for the best flavor and texture.

What are the health benefits of chia seeds?

Chia seeds are packed with fiber, omega-3 fatty acids, and protein, making them a super nutritious addition to your diet.

Can I add protein powder to this pudding?

Definitely! Add a scoop of your favorite protein powder when you’re mixing in the other ingredients.