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A glass jar of coconut chai chia pudding with toppings

Coconut Chai Chia Pudding

This Coconut Chai Chia Pudding recipe is made with chai tea steeped-coconut milk and topped off with loads of superfood toppings.
Course Breakfast, Dessert, Snack
Cuisine Vegan
Keyword coconut chia pudding, coconut milk chia pudding, vegan chia pudding recipe
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 4
Calories 275 kcal
Author Denisse

Ingredients

  • 1 cup light coconut milk
  • 1-2 chai tea bags
  • 1 tbsp honey plus more for drizzling
  • 1/4 tsp vanilla extract
  • 1/4 cup chia seeds
  • assorted toppings such as cacao nibs, hemp seeds, toasted coconut, goji berries, and blood orange slices

Instructions

  1. In a small saucepan, bring coconut milk to a simmer over low heat. Add chai tea bags and simmer for about 5 minutes, stirring occasionally. Remove from heat, stir in honey and vanilla extract. Allow to cool slightly. Discard tea bags.
  2. Transfer mixture to an airtight container and stir in chia seeds. Cover and refrigerate overnight.
  3. To serve, transfer chia pudding to bowls and sprinkle with toppings. Finish with a drizzle of honey, if desired.

Recipe Notes

  • You can have these coconut chia puddings any which way, changing up the liquid that the seeds soak in to suit your fancy. Coconut milk is my liquid of choice this time because it compliments the warming chai spices beautifully. But any non-dairy milk is fine. Sometimes I'll add in some yogurt too if I'm craving a thicker consistency.
  • Lately what I've been loving is steeping teas into my chia soaking liquid prior to adding the seeds, like I did with this raspberry matcha chia pudding, which is to die for and you should definitely try. Not a fan of chai? Why not try a version with Earl Grey Tea, or make a chamomile-infused chia pudding and top it with fresh nectarines and peaches.
  • Remember to give your vegan chia pudding a good stir just before serving to reincorporate any of the coconut cream that may have risen to the top while it was chilling overnight.
  • I used blood oranges, goji berries, cocoa nibs, hemp seends and coconut but the possibilities are endless.  See topping section below. 
  • Make this a chocolate coconut chia pudding by stirring 2 tbsp of cocoa powder into the base!