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Coconut Chia Seed Pudding

Coconut Chia Seed Pudding


  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup chia seeds
  • 3/4 cup coconut milk
  • 1/2 cup coconut water
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon Himalayan salt
  • 1/2 cup fresh raspberries
  • 1/4 cup fresh blueberries
  • 1/4 cup fresh blackberries
  • 2 tablespoons honey


  1. In a small bowl or half-pint Mason type glass jar, add coconut, chia seeds, coconut milk, coconut water, vanilla, and salt and mix until very well combined.
  2. Place in the refrigerator and allow to rest for at least 2 hours.
  3. Serve with fresh berries tossed in honey.


  • Recipe provided by Chef Brooke Williamson of The Tripel and Hudson House.


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