This simple 2-ingredient Paleo Chia Seed Pudding is thick and creamy with just coconut milk, chia seeds, and your favorite fruity toppings. It makes an excellent paleo breakfast or snack recipe that travels well since the thick texture won't spill in your bag on-the-go.
While delicious year round, I make paleo chia pudding most frequently in the Spring and Summer months or while traveling. It has a light and fresh taste. Top it with strawberries and other fresh berries or sweeten with paleo-friendly maple syrup if you like!
Paleo chia pudding is also a favorite easy overnight breakfast while camping and cycle touring, and a staple in my camper van kitchen.
I love this recipe so much that I wrote up a few favorite variations. Check out my Mango Coconut Chia Pudding, Mocha Chia Pudding, Chocolate Chia Seed Pudding, and Pumpkin Spice Chia Pudding.
For more paleo breakfast recipes, check out my Almond Flour Pumpkin Muffins, Mango Muffins, Flourless Pumpkin Pancakes, Gluten-Free Apple Coffee Cake, Strawberry Rhubarb Coffee Cake, Southwest Breakfast Skillet, Baked Cinnamon Apple Slices, and Superfood Breakfast Smoothie.
What are chia seeds?
Chia seeds grow on a plant known as Salvia hispanica, which is a flowering member of the mint family grown in Central America. They are harvested by shaking the seeds out of the flower.
When added to water or another liquid and left to set, they gel to create a pudding-like consistency.
How to make it
Two ingredients and two easy instructions are all you need to make this paleo chia seed pudding.
Ingredient Notes + Substitutions
You need coconut milk, chia seeds, and water to make this Paleo Chia Pudding recipe.
Coconut Milk
You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond milk, hemp milk, cashew milk, or another plant-based milk. Water and coconut is my favorite non-dairy milk combination for this recipe, but I also make it with unsweetened almond milk.
For an even thicker and creamier pudding, you can add a little extra coconut cream. Coconut cream is the solid part of the can of full fat coconut milk. If using an extra dollop of coconut cream or Coconut Whipped Cream, I usually also add a sweetener and a flavoring like vanilla extract and serve it for dessert.
Chia Seeds
I use whole chia seeds but you can also grind them in a coffee grinder or spice grinder for a smoother pudding consistency. I use this method of grinding chia seeds in my No Knead Gluten-Free Bread.
Chia seeds are naturally gluten-free but I recommend always reading labels to make sure there are no gluten additives or alerts about cross contact with gluten.
Toppings
While no toppings are necessary and this paleo chia pudding tastes creamy and delicious as written with just the two ingredients, I enjoy adding toppings when I have them available. My favorite toppings include fresh berries like strawberries, raspberries, and blueberries and a sprinkle of chopped nuts for extra crunch. Cocoa nibs or dark chocolate chips are also a nice addition.
I listed some of my other favorite variations below, for when I'm feeling creative and want to shake up the traditional flavor.
Variations
Make your own favorite paleo chia pudding variation or check out one of my favorites below:
- Vanilla - Add ⅛ teaspoon vanilla extract and a pinch of sea salt.
- Nut butter - Add a spoonful of peanut butter or almond butter.
- Melon - Chop bits of melon to gel in the pudding, and top with chopped melon and cashew pieces.
Or check out one my written paleo chia pudding variations: Chocolate Chia Pudding, Mango Coconut Chia Pudding, Pumpkin Chia Pudding, or Mocha Chia Pudding.
Step-by-Step Instructions
Learn how to make Paleo Chia Pudding in two easy steps:
- Prep: Add the water, coconut milk, and chia seeds to a jar. Secure the lid and shake or stir/whisk vigorously until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time to prevent the seeds from clumping.
- Rest: Let the chia pudding sit for at least two hours. I usually make this recipe the night before to eat in the morning (or for the next few mornings as breakfast meal prep). I like to top it with fresh fruit, a drizzle of honey or maple syrup, and a sprinkle of cinnamon.
Expert Tips
Find your perfect paleo chia pudding variation and prevent clumps with these expert tips!
Find your own perfect consistency.
This recipe makes a nice thick pudding. Add a little more liquid to thin. You can even add a little extra liquid after the chia pudding has set.
Prevent clumps -- make sure you shake or stir well.
You know you're finished shaking or stirring the chia pudding when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top. Note that some will still float, but the vast majority will be suspended in the liquid.
Tips for travel
You can make paleo chia seed pudding while traveling, with very little planning ahead of time. Here's what I like to do:
Reuse old containers.
Every jar in these photos is a reused nut butter or mayonnaise jar. While cycle touring, I reuse cardboard coffee cups. Then I place them in my shoe overnight so they don't spill in the tent!
Flavor with whatever you have.
We nearly always keep honey around for tea and coffee. Honey plus a little fruit is perfect on-the-go.
Watch the temperature.
In the Pacific Northwest where it's cooler, I often make these the night before for an afternoon snack. In Hawaii, the coconut milk turned sour by lunch! I only make them for breakfast when camping in Hawaii.
Related paleo breakfast recipes to consider...
Looking for more paleo breakfast recipes like this paleo chia seed pudding? Check these out:
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📖 Recipe
Paleo Chia Seed Pudding (2 ingredients)
Ingredients
- ⅓ cup water
- ⅓ cup full fat coconut milk (if solid and separated, warm until liquid and mixed)
- 3 tablespoons chia seeds
Instructions
- Prep: Add the water, coconut milk, and chia seeds to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time to prevent the seeds from clumping.
- Rest: Let the chia pudding sit for at least two hours. I usually make this recipe the night before to eat in the morning (or for the next few mornings as breakfast meal prep). I like to top it with fresh fruit, a drizzle of honey or maple syrup, and a sprinkle of cinnamon. You can also add a few drops of vanilla extract and a pinch of salt if you like.
Jana says
This is my go to recipe for chia pudding. I’m glad it’s thick so it doesn’t spill. Very filling and delicious with honey!
Annabelle says
Wow this tastes really good even without sweetener! I love adding fresh berries and the thick, creamy texture.