Coconut Chia Seed Pudding

Coconut chia seed pudding

Updated Nov 15, 2017 @ 1:03 pm

Recipe by Dr. Taz Bhatia

This is one of my family’s favorites—you may want to double or even triple the recipe (it disappears fast). This also has healthy chia seeds, and is gluten- and lactose-free, which means that it provides energy without inflammation that can be caused by processed foods. Since you can make it the night before, it’s ready to go for a fast breakfast or a take-along snack.


BIO: Dr. Taz Bhatia is a nationally recognized physician specializing in integrative and functional medicine. Founder of CentreSpringMD, she is also an acupuncturist and nutrition specialist. She is the author of Super Woman Rx, What Doctors Eat, and The 21 Day Belly Fix, and host of The Dr. Taz Show and Kitchen Cures.

Coconut Chia Seed Pudding

  • Serves: 4
  • PRINT Print This Recipe


  • 1⁄2 cup chia seeds
  • 2 cups coconut, almond or cashew milk
  • 2 teaspoons vanilla extract
  • 1 tablespoon canned coconut cream*
  • 1 tablespoon honey


  1. In a medium bowl, mix together the chia seeds, milk, vanilla, coconut cream, and honey until well combined.
  2. Pour into 4 ramekins or small dishes.
  3. Cover with plastic wrap and refrigerate overnight to set.

*Freeze the remainder of the coconut cream in an ice-cube tray. Throw a cube or two into a smoothie, or defrost to add the cream to recipes.

Recipe reprinted with permission from Super Woman Rx by Tasneem Bhatia MD.

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