Coconut Chia Pudding LowCarbingAsian Cover 2

Coconut Chia Pudding


I’m so obsessed with Chia Seeds lately!  Not only for the health benefits, but also for the ease and versatility of it.  I love how it takes me just minutes to whip up this healthy and satisfying Coconut Chia Pudding dessert that doesn’t require any cooking!

Coconut Chia Pudding LowCarbingAsian Pin 1

Now I have to say that the texture is something that takes getting used to especially when calling it a “pudding”, but the health benefits are undeniable!

Chia seeds are packed with omega 3s, which is the kind of fat that’s universally agreed to be good for you, proteins and diteray fibers! Two tablespoons of Chia seeds contains 8g of carbs and 8g of fiber equaling 0 net carbs.  I can’t think of a more low-carb/keto friendly dessert than that!

So do yourself a favor and give this super healthy dessert a try!  It’s super simple and will take you less than 5 minutes to put together!

Coconut Chia Pudding LowCarbingAsian Pic 1

Just a note that we’ve learned along the way!  If your chia seeds are a bit old, they may not absorb the liquid as well resulting in a slightly runnier pudding.  Just add less liquid if this happens. 

Also if you’re not familiar with chia pudding, it’s more a gel consistency and not like jello or custard.  If you prefer a thicker consistency, we would recommend using about 1/2 cup coconut milk, however if you prefer a runny consistency, use 1 cup of coconut milk.   We decided to go to right down the middle at 3/4 cup coconut milk for this recipe.

I also used unsweetened vanilla flavored coconut milk because I like the extra depth the vanilla brings to the pudding but you can use regular unsweetened coconut milk as well and still achieve a great tasting dessert.

Coconut Chia Pudding LowCarbingAsian Pic 2

For this one, you will only need Swerve/Monkfruit and coconut milk as the special ingredients, which can be purchased on Amazon or a local specialty supermarket.

Now, let’s get started!

Prepping Time 5M

Cooling Time 3H

Total Time 3H5M

Net Carb/Serv ~1g

Servings 1

Ingredients

  • 2 tbsp Chia Seeds
  • 2 tbsp Monkfruit, Swerve or Sweetener of Choice
  • 3/4 Cup Coconut Milk (I used unsweetened vanilla)

Directions

1) Gather all the ingredients.

Coconut Chia Pudding Recipe (1)

2) In a small cup or bowl, add chia seeds, Swerve/Monkfruit, coconut milk and mix well with a whisk.  Note – For more firmer pudding, use less coconut milk.

Coconut Chia Pudding Recipe (20)

Coconut Chia Pudding Recipe (21)

3) Refrigerate for at least 3-4 hours or overnight.  Serve cold topped with dried unsweetened coconut flakes, your favorite berries, or by itself (my favorite)!

Coconut Chia Pudding Recipe (7)

Hope you enjoy your low-carb/keto Coconut Chia Pudding! 

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Coconut Chia Pudding LowCarbingAsian Pin 2

Coconut Chia Pudding LowCarbingAsian Cover 2

Coconut Chia Pudding

The BEST Asian Low-Carb/Keto recipe for Coconut Chia Pudding.  Enjoy this simple and delicious dessert at only ~1g Net Carb / Serving.  Step by step directions with pictures makes this recipe quick and easy.
4.67 from 9 votes
Course: Dessert
Cuisine: Worldwide
Keyword: chia seed dessert, chia seed no sugar, chia seed recipes, healthy dessert, keto dessert waffles, no sugar dessert
Prep Time: 5 minutes
Cooling Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 1
Print Recipe

Ingredients

  • 2 tbsp Chia Seeds
  • 2 tbsp Monkfruit Swerve or Sweetener of Choice
  • 3/4 Cup Coconut Milk I used unsweetened vanilla

Instructions

  • Gather all the ingredients.
  • In a small cup or bowl, add chia seeds, Swerve/Monkfruit, ccoconut milk and mix well with a whisk. Note - For more firmer pudding, use less coconut milk.
  • Refrigerate for at least 3-4 hours or overnight. Serve cold topped with dried unsweetened coconut flakes, your favorite berries, or by itself (my favorite)!

Video

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4 Comments

  1. My pudding didn’t turn to pudding. It stayed liquid.

    • LowCarbingAsian

      Hi Robin! Was it liquid like water or thicker liquid? If the latter, that’s the texture of the pudding. It’s not going to be like a custard pudding type texture.

  2. Just wanted to comment that I made these with coconut cream (the ones in the can) and it was AMAZING. I then made them with coconut milk (also in a can), and it was still good, but not nearly as delicious as the creamy stuff. The cream definitely makes it thicker and more “pudding”-like. Thanks for the simple recipe.

    • LowCarbingAsian

      Hi Lisa! What a great idea! We’ll definitely have to try making some with coconut cream next time. You’re also welcome for the recipe and glad you liked it!

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