Yes, when I say chia seed, I mean the ones that we used to spread on ceramic figures and add water to watch them grow.  Chia seeds were actually for consumption thousands of years before they were ever made into a “pet”.  They are surprisingly packed with fiber, protein, omega 3’s and antioxidants, not mention tons of vitamins and minerals.  They are amazingly unique because they can hold over 4x it’s size in moisture, which is what makes them an excellent resource for weight management– essentially they keep us fuller, longer!

Chia puddings have been trending for quite some time, and I’ve experimented with many recipes myself.  I am a huge fan of horchata, and got inspired by a can of coconut milk in my cabinet.  While horchata is traditionally made with rice and not coconut, I felt like the coconut made the creation taste more authentic (although I could have been making that up in my mind).  I will say, that I like how the creaminess of the coconut milk adds the consistency and satiety of this treat.  Because of the condemnation of fat, decades ago, I see this tremendously importantly macro lacking in most diets.

I specifically paired honey and cinnamon together because in conjunction, they’re many healing benefits (reduced allergies, weight loss promotion, cardiovascular support, digestive support, diabetes prevention, etc) are amplified.  Overall, this combination of 4 simple ingredients are guaranteed to help subdue and satisfy those sweet tooth cravings.  If you are a chocolate lover, add 2 tablespoons of cacao powder!

serving size: 4
total time: 1 min + 3 hours of refrigeration

  • 1 can full fat coconut milk
  • 1//2 cup chia seeds
  • 1/8-1/4 cup raw local honey
  • 1 teaspoon cinnamon
*plus up to 1/4 cup almond milk, if looser consistency is desired


Combine all ingredients in a small bowl until even consistency is reached and allow to chill in the refrigerator for at least 3 hours.


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