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Mexican chia coconut pudding: Postre de chia y coco by Karen Hursh Graber © 2013

Ridiculously simple to make and fun to eat, this chia coconut puddingcould also be prepared with almond milk.


  • 4 tablespoons chia seeds
  • 1 cup coconut milk
  • 1 tablespoon honey or agave nectar

In a bowl, combine seeds with coconut milk. Whisk every 5 minutes to prevent clumping. After 30 minutes, stir in the honey or agave nectar. This will have the consistency of tapioca pudding, and can be eaten immediately or refrigerated to serve cold. Makes 1 cup.

Link to source article
Chia: Ancient Mexican seed and modern superfood


Published or Updated on: January 17, 2013 by Karen Hursh Graber © 2013
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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