Coconut Chia Pudding and Chia Jam

"My go-to chia pudding and chia jam recipe that are both beyond easy and SO delicious!"
-- @bethbierema
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  • Recipe Card
Prep time 10mins
Cook time 10mins

Recipe Card


  • 1 14 oz can light coconut milk
  • 1/4 cup chia seeds
  • 1 tablespoon chia seeds
  • 2 cups fresh or frozen raspberries
  • 2 tablespoons maple syrup
  • 1 tablespoon chia seeds
  • 1/2 teaspoon vanilla


  • Step 1

    Whisk together the chia pudding ingredients, cover, and put in the fridge overnight, or for at least 3 hours. Make sure to whisk well in the morning! I don't like it too thick, so if it's too runny for you, add more chia in the morning and let it rest for a couple minutes in order for it to thicken up.

  • Step 2

    Add raspberries (or other fruit), maple syrup if using and chia seeds to a small pot, mash raspberries with back of spoon, bring to a boil, then simmer for 10-15min until thickened. Stir in vanilla and then pour into a jar! Once cool, store in the fridge for up to 5 days, or freeze in a cube tray and thaw cubes when you want to eat it!

  • Step 3

    To make a chia pudding bowl add as much chia pudding as you want and top it with any toppings your heart desires!

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