Coconut Chia Pudding
Recipe type: dessert
A very easy dessert!
  • 1½ cups natural coconut milk (the amount in a can of Thai Kitchen or Native Forest coconut milk)
  • 4 Tbs. natural honey or other sweetener such as maple syrup
  • 1 Tbsp. vanilla
  • ½ tsp. cardamom
  • 1 tsp. rose water
  • ⅓ cup chia seeds
  • ½ cup blackberries or other berries
  • a few tablespoons pistachios, finely chopped
  1. In a pot, combine coconut milk and honey.
  2. Heat and stir just enough to melt the coconut milk smooth and warm and integrate the honey into the milk.
  3. Turn off heat, add vanilla, cardamom, rose water, and chia seeds.
  4. Pour into dessert glasses.
  5. Leave glasses at room temperature for at least two hours to give the chia seeds time to absorb liquid and soften. If you are going to leave the chia pudding a long time, like overnight, you can put it in the refrigerator for food safely, but bring it back to room temperature before serving.
  6. Garnish with blackberries and finely chopped pistachios.
Recipe by Fit and Fed at