Low-carb chia pudding

Low-carb chia pudding

This sweet, low carb chia pudding is wonderful for breakfast - or a snack or dessert. Prepare the night before; that way, in the morning, you are all set. The proof is in the pudding!

Low-carb chia pudding

This sweet, low carb chia pudding is wonderful for breakfast - or a snack or dessert. Prepare the night before; that way, in the morning, you are all set. The proof is in the pudding!
1 servingservings


  • ¾ cup 180 ml coconut milk
  • 2 tbsp 2 tbsp (25 g) chia seeds
  • ½ tsp ½ tsp vanilla extract


Instructions are for 1 serving. Please modify as needed.

  1. Mix all of the ingredients in a glass bowl or jar.
  2. Cover, place in the fridge to let gel overnight (or for at least 4 hours). Before you dig in, check to be sure the pudding has thickened and the chia seeds have gelled.
  3. Serve the pudding with cream, coconut milk or some fresh or frozen berries.


For a different flavor, try adding some cinnamon, cardamom, unsweetened cocoa powder, matcha tea or nut butter to your chia pudding. The possibilities are endless!

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  1. Donna
    Can this be eaten warm? And if so how would you heat it please?
  2. Caroline
    I used coconut milk from a carton, and did not add additional flavouring. It tasted AWFUL. Is additional flavouring required to make this palatable?
  3. Corinna
    Can we pop this into the lunch section as I can't put it into my daily menu planner because it only shows up for breakfasts?
  4. Lisa
    It’s gives us the macros for 1serving but doesn’t tell us how many servings it makes.... what are the portion sizes?
  5. Linda
    This website is an absolute credit to its owners delighted with it Massive thank you 😊


  6. Loo
    Lisa, you select the serving size from the drop down selection box at the top of the recipe, just to the right of where you select US or metric. So if you select 1 serving, then make the pudding using the amounts listed there, then what you end up with is a 1 serving portion, if you select 4 servings, and use those values then-> a quarter of what you end up with is one serving and so on.
  7. Wendy
    I use Chaokoh Coconut Milk. I just noticed a statement on the back of the can that says, "Cold temperatures can cause thickening/oil separation in the product." I want the thickening, but not the separation." Maybe this is why Amy had a problem.
  8. ashley
    correct me if i'm wrong but:

    1 cup of coconut milk = 13g carbs, therefore...

    3/4 cup of coconut milk = 9.75g carbs
    2 tbsp of chia seeds = 12g carbs

    total carbs = 21.75g carbs?

    Reply: #59
  9. Kristin Parker Team Diet Doctor
    Carbs in coconut milk is going to vary widely by brand. Thai Kitchen, for example, is 3g carbs per 1 cup. For the chia seeds, you can subtract the fiber to get the net carbs.
  10. Faye
    Hi I love this breakfast but I use unsweetened almond milk vanilla stevia and I heat up then cool down and add some double cream delicious
  11. Sandra
    I found this far too thick so have been adding more milk, yesterday it was so awful I threw it and unlikely to make it again.
    Reply: #64
  12. Velina
    I have mine in the fridge for over 24 hours now and has not thickened 😞
    Reply: #65
  13. Laura
    This is delicious! I blended 2 canned thai coconut milks with berries, a banana, cinnamon, vanilla extract and almond butter and made 6 small chia puddings. They are out of this world!
  14. Maria
    Try mixing regularly for the first 20 minutes. Otherwise the seeds fall to the bottom and become too compact.
  15. laci
    same here. not even close. saw another comment sawing it was far too thick & they had to add more milk. so bizarre. i felt extremely skeptical making it because the ratios seemed way off. like of course 2 tablespoons to 1 cup would result in a soupy consistency. also the seeds floated to the top, not sank to the bottom as mentioned in the comment (maybe above me). why/how would some people have polar opposite results with the same 2 basic ingredients??
  16. Micheline
    I want to make this recipe. Which kind of coconut milk was used to test the recipe? Canned? Or, in a container? The canned full fat is much thicker, and more flavorful.
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