Chia Seed Pudding

This chocolate-coconut-orange chia seed pudding is delicious! Sweet enough but with hardly any sugar, due to two special ingredients: vanilla powder, and orange essential oil. If you don't have vanilla powder you can use the extract instead, but the powder is really (really!) worth it. It will upgrade all of your recipes. We are big fans. I got this one at a cute little shop in upcountry Maui, but you should be able to find some at a local gourmet or specialty store, or online - Maui Preserved.

Chia seeds are a nutritional powerhouse, high in omega-3 fatty acids (as ALA), fiber, antioxidants and trace minerals. They have a mild nutty flavor. We love them in smoothies, on top of oatmeal, or made into a pudding:


1 can of coconut milk (full fat version, BPA-free can preferred, do not use boxed coconut milk)

1 tablespoon cocoa powder

1 tablespoon honey

1/2 teaspoon vanilla powder (if you choose to substitute the extract you can increase the amount a little bit)

4-5 drops of orange essential oil, we use Young Living. (optional, omit if you choose)

1/4 cup chia seeds


Whisk together coconut milk, honey, cocoa, and vanilla powder until smooth*. Stir in chia seeds and then essential oil. Pour into serving dishes of choice (4 small ramekins work well). Refrigerate for 10-24 hours. Stir just before serving and eat alone or with fruit, nuts, or other toppings of choice. Enjoy!

*If you are having difficulty mixing well, you can gently heat this while stirring.