Go Back
+ servings
Glass jars of chia pudding being garnished with fresh cubed mango, with additional mango pieces on a cutting board nearby, highlighting the final step in the chia pudding recipe presentation.

First Watch Chia Pudding Recipe

Whip up a creamy, satisfying breakfast in minutes with our First Watch chia pudding recipe! Try it now and start your day off right.
4.96 from 121 votes
Prep Time 10 minutes
Cook Time 5 minutes
Course Breakfast, Dessert
Cuisine International
Servings 1 person
Calories 1032 kcal

Equipment

  • Measuring spoons and cups
  • Mixing bowl
  • Jar
  • Whisk
  • Knife
  • Cutting board

Ingredients
  

  • 1 ⅓ cups canned coconut milk
  • ½ tsp. pure vanilla extract
  • 1 tsp. maple syrup
  • cup chia seeds
  • ¼ tsp. kosher salt
  • 1 pc. mango

Instructions
 

  • Mix the canned coconut milk, vanilla extract, maple syrup, chia seeds, and salt using a whisk in a mixing bowl or container. Whisk until well combined. Make sure there are no clumps of chia seeds.
    Ingredients for chia pudding laid out on a marble countertop, including a bowl of chia seeds, coconut milk, vanilla extract, maple syrup, and small dishes containing salt and additional chia seeds.
  • Taste the mixture and adjust the sweetness if needed.
    Hands whisking together chia seeds, coconut milk, and sweetener in a large bowl to prepare chia pudding, with ingredients and utensils around on a marble surface.
  • Cover the bowl or container and refrigerate for at least 2 hours or overnight if you have enough time. The mixture should thicken and become pudding-like in texture.
    A glass container with a wooden lid, filled with chia seeds soaked in coconut milk, resting on a wooden cutting board to thicken and gel.
  • Once the chia pudding has been set, carefully transfer it into serving bowls or jars.
    Two small jars filled with set chia pudding on a tray, accompanied by spoons and a small bowl of extra chia seeds, showcasing the gel-like consistency of the mixture.
  • Peel and finely dice the mango, then distribute it evenly on top of the chia mixture.
    Glass jars of chia pudding being garnished with fresh cubed mango, with additional mango pieces on a cutting board nearby, highlighting the final step in the chia pudding recipe presentation.

Video

Notes

  • Use the right chia seeds to liquid ratio: the ideal chia seeds to milk ratio should be 1:2.
 
  • The chia seeds can settle at the bottom of the container as the pudding sits, so be sure to stir it before serving to ensure it's evenly mixed.
 
  • If the pudding gets thick, add some extra milk to it. Add some more chia seeds if it's too thin.
 
  • For best results, it is recommended to refrigerate the chia pudding for a minimum of two hours, or if you’re preparing it for the next day, leave it overnight before you are ready to enjoy it. This process will enable chia seeds to soak up the canned coconut milk and achieve the creamy pudding texture you’re looking for.
 
  • While chia pudding is delicious on its own, you can use your imagination and customize it with your favorite toppings like fresh fruit, nuts, or granola. Adding the toppings just right before serving the chia pudding is ideal.

Nutrition

Nutrition Facts
First Watch Chia Pudding Recipe
Amount per Serving
Calories
1032
% Daily Value*
Fat
 
94
g
145
%
Saturated Fat
 
69
g
431
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
5
g
Sodium
 
535
mg
23
%
Potassium
 
1089
mg
31
%
Carbohydrates
 
45
g
15
%
Fiber
 
27
g
113
%
Sugar
 
14
g
16
%
Protein
 
17
g
34
%
Vitamin A
 
41
IU
1
%
Vitamin C
 
10
mg
12
%
Calcium
 
415
mg
42
%
Iron
 
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Chia pudding with coconut milk and berries, Chia pudding with granola and berries, How to make chia pudding
Tried this recipe?Let us know how it was!