Sea Moss Chia pudding

Make ahead on weekends, saves time in the morning and great fridge ready snack. I love serving these for brunch or having ready as breakfast options for overnight guests. Chai pudding looks cute in mini glass yogurt containers.

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Servings

Prep Time

15 mins

Cook Time

0 mins

Total Time

15 mins

Servings

405 ml / 14 oz can of organic coconut milk
4 tablespoons chai seeds
2 tbsp sea moss gel (optional)
1 tbsp maple syrup
½ tsp pure vanilla extract
Pinch of salt
Toppings, fresh or previously frozen berries, coconut flakes or whatever you want

In a medium mixing bowl, using a fork, stir together the coconut milk, chia seeds, sea moss gel, maple syrup, vanilla, and salt until the chia seeds are evenly distributed throughout.
Wait 10 minutes and stir again.
Cover and refrigerate overnight.
In the morning, stir once more to evenly combine the seeds throughout. Taste and add more maple syrup if you’d like it a bit sweeter.
Portion into small containers or jars, then add toppings of choice. Enjoy!

Tips:

Portion into small recycled yogurt jars with lids
Use within 5 days of making
Great for brunch menu item

Sea moss chia pudding combines the powerful benefits of two superfoods—sea moss and chia seeds—making it a nutrient-dense, health-boosting snack or meal.