Chia Pudding

Nutrition · per serving

Steps

1. 1

   Toast the almonds in a small dry pan over medium-low heat for 2-3 minutes, stirring often, until lightly golden and fragrant. Remove immediately to a plate so they do not continue cooking, then let cool and roughly chop.

   20 g almonds
2. 2

   In a bowl or jar, whisk together the thick coconut milk, vanilla extract, stevia, and a pinch of fine sea salt until completely smooth. If the coconut milk has separated in the can, stir it well first so the pudding sets evenly.

   300 ml thick coconut milk5 ml vanilla extract1/4 tsp stevia1 pinch fine sea salt
3. 3

   Add the chia seeds and whisk for 30-45 seconds, making sure there are no clumps. Let stand for 5 minutes, then whisk again; this second stir is the key technique for preventing the seeds from settling and creating a lumpy texture.

   50 g chia seeds
4. 4

   Cover and rest for 20 minutes at room temperature for a soft-set pudding, or chill if you prefer it colder and slightly firmer. The pudding is ready when it looks thick, spoonable, and the chia seeds are evenly suspended rather than sinking to the bottom.

5. 5

   Spoon the chia pudding into 2 serving glasses or bowls and top with the toasted chopped almonds. Serve immediately, or refrigerate for a thicker texture.

   20 g almonds

Origin & History

Chia pudding is a modern wellness-era dish popular in the United States, inspired by the remarkable gelling ability of chia seeds, which were cultivated for centuries by Indigenous peoples of Mesoamerica. The keto version became especially popular as low-carb eating grew, with coconut milk and nuts used to create richness without added sugar.