Chia Pudding

This healthy sweet treat checks all of the boxes for me. Honestly, I just love coconut milk and would eat it straight out of the can with a spoon. ( I sometimes do when I make chia pudding! :P) I also love the gummy texture of the chia seeds after they’ve set in the liquid overnight. It’s kind of like bubble tea! I wish this treat came together faster, but the good news is that you can make a lot of it and keep it in the fridge to eat all week!

Chia Pudding.png

Prep Time: 5 minutes
Chill Time: 4 hours
 Total Time: 4 hours and 5 minutes


One (16 oz.) can of unsweetened coconut milk
2 Tbsp. pure maple syrup
2 tsp. pure vanilla extract
1/2 tsp. sea salt
1/3 cup chia seeds


  1. Combine coconut milk, maple syrup, vanilla extract, and salt in a blender cup, like the NInja blender cup. Pulse for 10 seconds. Alternatively, you could whisk it all in a bowl.

  2. Remove blade and pour in chia seeds. Swirl or stir with a spoon to combine.

  3. Pour about 3/4 cup into 3 small serving dishes, like these Pyrex 1-cup dishes.

  4. Refrigerate, covered, for four hours or overnight.

  5. Stir before enjoying!

Recipe makes 3 serving.

Portion Fix Containers*: 1 blue & 1/2 orange

*Containers are approximate. Remember, Autumn says to only follow recipes from the FIXATE cooking show and the FIXATE cookbooks (FIXATE Volume 1 and FIXATE Volume 2) for the most accurate balance of your macros, especially if you are just starting out! However, since this recipe is basically straight from the food lists, and similar to her almond milk version, you should be fine :)