Make use of seasonal fruit with this easy chia pudding recipe. Healthy seeds are soaked in dairy-free milk and sweetener and then topped with a 1-ingredient tangy kiwi puree!
This meal prep-friendly breakfast or brunch idea is highly customizable and fun to make.
It’s full of healthy nutrients and delicious flavors, keeps you full and is perfect for summer when served chilled!
Why you’ll love it
- Creamy, sweet and tangy
- Perfect for meal prep
- Satiating & satisfying
- Kid-approved
- Easily customizable
- Takes minutes to make
How to make kiwi chia pudding
Combine chia seeds with your favorite plant-based milk, syrup, and vanilla extract. Stir to combine, then divide between small serving glasses.
Place them in the fridge for 1-2 hours or overnight to create chia pudding!
If possible, give them a quick stir from time to time so that the seeds absorb the liquid equally.
Create the kiwi topping by blending fresh kiwi into a puree. Pour on top of your chia pudding and garnish with extra chopped kiwi, blueberries, and toasted coconut flakes.
Tips & substitutions
You can prepare the chia pudding up to 2 days ahead of time. No need to divide the mixture between individual glasses during meal prep — simply use any lidded container.
Fruit choices
Instead of kiwi, try mango puree, berry compote, caramelized apples, strawberries, cherries, raspberries, nectarines, pineapple, sliced banana, or blackberries.
More add-ons
- Vegan yogurt
- Chocolate sauce
- Caramel
- Chopped nuts
- Coconut whipped cream
- Peanut butter or almond butter
- Dried fruit
- Orange zest
- Matcha powder
- Granola
Meal prep & ingredient tips
Use your favorite dairy-free milk for this recipe. Coconut milk creates a very rich chia pudding, soy packs more protein, and almond or oat milk are lower in calories.
Chia pudding keeps well for up to 5 days in the fridge or several weeks in the freezer.
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Ingredients
- ⅔ cup chia seeds
- 1 ½ cups dairy-free milk of choice
- 1 ¼ tbsp agave syrup
- 1 tsp vanilla extract
- 4 kiwi peeled
- ½ cup fresh blueberries
- 1 tbsp toasted coconut flakes
Instructions
- Place chia seeds, dairy-free milk, syrup and vanilla extract in a bowl. Stir well to combine.
- Divide between small serving jars, cover, and place them in the fridge for at least 1-2 hours.
- Give them a quick stir from time to time to ensure that the seeds absorb most of the liquid.
- Meanwhile, place 3 kiwis into a small blender and create a smooth puree. Chop the remaining kiwi into small pieces.
- Assemble your kiwi chia pudding by topping the creamy base with kiwi puree, chopped kiwi, blueberries and toasted coconut flakes. Enjoy!
Notes
- Choose coconut milk for a creamy and higher fat pudding or soy milk for a protein-packed chia pudding!
- Keep this recipe fully raw by making your own almond milk at home and using it for the pudding.
- Feel free to top with your favorite fixings!
- Chia pudding keeps well in the fridge for about 5 days.
How many servings is this for?
Hi Maria, this recipe yields 3 servings with around 300 calories each. Hope this helps!