Cinnamon Vanilla Chia pudding is a staple around here, both for breakfast and dessert. Made with full-fat coconut milk, protein and fiber rich chia seeds, and sweetened just with dates, this pudding is healthy balance of fat, protein and a kick of carbs.

Chia seeds are little nutritional powerhouses. They are high in potassium, magnesium and calcium, and contain omega-3 fatty acids, easily digestible protein, and fiber. When added to liquid chia seeds expand and create a pretty neat gel, similar to tapioca. That gel trick is what gives this pudding it’s excellent texture. If your looking for an added protein boost, you can add collagen peptides (not gelatin!) to the mix.

The pudding is lightly sweetened using dates. Dates don’t sit well with some folks, so feel free to sub in a 1/4 cup maple syrup instead. It does change the texture just a bit.

Be sure to use a high-quality coconut milk. It really makes all the difference in taste and texture. My favorite coconut milks come from Aroy-D. The Trader Joe’s store brand is also great (and affordable!). When choosing a coconut milk, look for gum-free ingredients and a BPA-free can. Guar gum and carageenan, two common coconut milk additives, can cause gas, diarrhea, and constipation when consumed regularly.

To ensure you get the best texture in your chia pudding, be sure to simmer the coconut milk and whisk the chia seeds in well. If you don’t fully melt the fats in the coconut milk you’ll be left with a gritty pudding (NOBODY WANTS THAT!).

If you’re not a fan of the texture of chia puddings, but still want the health benefits, you can puree the the whole batch! It won’t be super smooth like a typical pudding, but it will reduce the gelatinous bubbles. True story, those happen to be my favorite part.

Cinnamon Vanilla Chia Pudding

Liz Winters

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Setting Time 4 hours hrs

Servings 6

Ingredients

  

• 27 oz full fat coconut milk
• 1 tsp cinnamon
• 1 tsp pure vanilla extract
• 2 scoops collagen peptides optional
• 8 tbls chia seeds
• 5 dates
• 1/4 cup hot water

Instructions

 

• In a small bowl combine the dates and hot water. Allow to soak for 5-10 minutes.
• Heat a medium, heavy-bottomed sauce pan over medium heat and add coconut milk, cinnamon and vanilla extract. Bring to a simmer, and whisk to emulsify coconut milk solids.
• Whisk in collagen peptides, if using.
• Drain water from dates and add soaked dates to the hot coconut milk. Remove from heat.
• Using an immersion blender, puree coconut milk and dates until smooth and frothy.
• Whisk in chia seeds one tablespoon at a time, ensuring there are no clumps!
• Transfer pudding to a glass jar or divide into individual servings.
• Allow to cool to room temperature on the counter, then transfer to fridge to cool for at least 3 hours (but it's best if it's overnight).
• Obtain spoon. Dive in.