Recipe: creamy coconut chia seed pudding


 Carine Claudepierre shares a  dairy-free, egg-free breakfast option inspired by tapioca.

If you love tapioca pearl pudding (as I do) but you think tapioca has too many carbs, try this chia seed pudding instead. Soaked chia seeds create the same jelly-like texture and the seeds are low in carbohydrates and high in fibre. This recipe uses a mix of coconut milk and almond milk that creates an even creamier pudding. I love to top it with fresh fruits, a drizzle of almond butter and crunchy cocoa nibs.

Recipe by Carine Claudepierre

First published in Clean Bakery: Wholesome & Nourishing baking for New Zealanders.


50 ml coconut milk (1 cup)
250 ml almond milk* (1 cup)
80 g chia seeds (²⁄³ cup)
2 tablespoons brown rice malt syrup or
liquid sweetener of your choice
1 tablespoon vanilla essence, or to taste
3 tablespoons desiccated coconut
Topping suggestions
½ mango, sliced
¼ banana, sliced
4 strawberries
2 tablespoons cocoa nibs
1 tablespoon coconut flakes
2 tablespoons almond butter
*I used Almond Breeze



In a medium-sized mixing bowl, combine the milks and whisk in the chia seeds. Set aside for 10 minutes until the chia seeds absorb the milk. Whisk again to prevent them clumping together.

Microwave the brown rice malt syrup for 20 seconds or until liquid, or warm in a small saucepan.

Combine the warm brown rice malt syrup with the vanilla essence and desiccated coconut. Stir into the chia seeds and milk. Cover the bowl with cling wrap and refrigerate for at least 4 hours or overnight. It should become a jelly-like creamy pudding.

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The next day serve in glass dishes or ramekins.

Add whichever of the toppings you like, then drizzle some almond butter on the top.


This recipe was first published in Clean Bakery:Wholesome and nourishing baking for New Zealanders by Carine Claudepierre $49.99, Bateman publishing order online here

Carine was born and raised in France. When diagnosed with prediabetes she had to give up the pleasures of home-baking. But using her skills as a research scientist she started to develop innovative baking recipes that worked with her low-carb diet and her food blog started to attract hundreds of thousands of readers. Find her on

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