Mexican chia coconut pudding: Postre de chia y coco

articles Food & Cuisine Recipes

Karen Hursh Graber

Ridiculously simple to make and fun to eat, this chia coconut pudding could 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
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