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Blueberry Coconut Chia Seed Pudding

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By: MadelinePosted: 01/19/2020Updated: 01/03/2022

This post may contain affiliate links. Please read my disclosure policy.

This Blueberry Coconut Chia Seed Pudding is a healthy Whole30 breakfast or snack that you can prep ahead of time. This coconut milk chia seed pudding is made without any artificial sweeteners because the blueberries are sweet enough!

side view of a jar of coconut chia pudding

The natural sweetness of blueberries makes this coconut chia pudding a delicious breakfast or snack!

I was never really a fan of chia seed pudding until I did my first Whole30! When I got sick of eating eggs, I needed to find an alternative! This coconut milk chia pudding became my answer.

I finally liked chia seed pudding when I used coconut milk and paired it with the natural sweetness of fruit. This Blueberry Coconut Chia Seed Pudding is sweetened naturally with just some sauteed frozen blueberries.

This recipe is perfect for meal prep. Just the mason jars filled with the chia seed pudding with coconut milk in the fridge overnight. Enjoy the next morning with your favorite crunchy toppings!

If you have kids, I promise they will be big fans of this delicious coconut milk chia seed pudding! Involve them in the preparation by allowing them to whisk the chia seeds into the creamy coconut milk.

This recipe is naturally gluten free and dairy free. It is the perfect healthy breakfast or snack!

close up view of blueberry coconut chia seed pudding

Kitchen tools

  • Measuring spoons
  • Liquid measuring cup
  • Mixing bowls
  • Sauce pan
  • Half pint jars

Serving suggestions

You can turn this coconut milk chia seed pudding into a balanced healthy breakfast by adding extra toppings! I always serve this rich and creamy chia seed pudding with the blueberry compote. You can also add fresh fruit as an additional topping.

For crunch I like to add some homemade grain free granola, roasted mixed nuts, shredded coconut or coconut flakes on top. To keep these toppings crunchy, refrigerate overnight and add the toppings just before serving.

above view of a spoon scooping out a bite of coconut chia pudding

What ingredients will I need to make this healthy Whole30 breakfast?

You will be amazed at how easy it is to make this chia seed pudding with simple ingredients!

  • Lite coconut milk
  • Vanilla extract
  • Chia seeds or white chia seeds
  • Water
  • Frozen bluberries

Light vs. Full Fat Coconut Milk

Light coconut milk and full fat coconut milk are essentially the exact same thing. Extra water is added to light coconut milk to make it thinner and lower in calories. I use light coconut milk to get the perfect texture for this dairy free chia pudding.

You can use full fat coconut milk for this chia seed pudding with coconut milk recipe. Add a 1/2 cup of water to the coconut milk to get the right consistency of chia pudding.

Ingredient Substitutions

Coconut milk gives these chia pudding recipe the best texture, but you can use almond milk instead. For a thicker texture, I recommend using a hazelnut or almond milk creamer.

You can use any frozen berry in place of the frozen blueberries. I like to use a frozen berries and cherry mixture to make a super flavorful compote.

This coconut chia pudding recipe is purposely sugar free, but you can add maple syrup and vanilla for added sweetness.

Side view of three jars of blueberry coconut chia seed pudding

Let’s make a delicious coconut milk chia pudding!

Step 1: Mix and chill

First, place lite coconut milk, water, vanilla extract, and chia seeds in a large mixing bowl. Then, mix them all together into a smooth mixture.

Give the mixture a good stir to make sure its fully combined. Chill the chia seed pudding in the fridge for at least 6 hours, preferably overnight.

Step 2: Make a blueberry sauce

Then, place frozen blueberries and water in a saucepan over medium heat. Allow the blueberries to begin to burst over the heat.

Then, smash the blueberries down with a fork or spoon. Reduce the heat to medium-low.

Simmer the blueberry sauce for 10 minutes stirring frequently. When it is a thick compote, remove from the heat.

Step 3: Put it all together!

Finally, combine the chilled coconut chia seed pudding and blueberry sauce in half pint jars. Store in the refrigerator for up to 5 days.

Why don’t my chia seeds look like the ones you used?

For this Blueberry Coconut Chia Seed pudding, I used white chia seeds. They work exactly the same as regular chia seeds I just had white chia on hand!

Either black or white chias seeds will work the same for this chia pudding recipe.

Storage

Store this dairy free chia seed pudding in the fridge for up to 5 days. I like to store the chia seed pudding and the blueberry compote in the same jars together.

Check out these other make ahead breakfast recipes

  • Chocolate Cherry Chia Seed Pudding
  • Perfect Hard Boiled Eggs
  • Cheeseburger Breakfast Casserole
  • Copycat Starbucks Egg Bites
  • Oven Baked Starbucks Egg Bites
  • Strawberry Mango Chia Seed Pudding

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning Blueberry coconut chia seed pudding recipe on pinterest
Recipe

Blueberry Coconut Chia Seed Pudding

★★★★★ 5 from 24 reviews

This is a healthy Whole30 breakfast or snack made with zero added sugars and lots of healthy fats!

Recipe By: Madeline
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
Print Pin it Rate recipe Save recipe
Servings: 3 servings 1x

Ingredients

Chia Seed Pudding Ingredients

  • 1 can lite coconut milk (13.5oz)
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 6 tbsp chia seeds

Blueberry Sauce Ingredients

  • 1 1/2 cup frozen blueberries
  • 2 tbsp water

Instructions

  1. Add 1 can lite coconut milk, vanilla extract, 1/4 cup water and chia seeds to a large mixing bowl
  2. Mix together thoroughly and place in the refrigerator to chill for at least 6 hours, preferably overnight
  3. Prepare a bluerberry sauce to enjoy with the chia seed pudding
  4. Add frozen blueberries and 2 tbsp water to a sauce pan and increase heat to medium
  5. After about 3-5 minutes the warm blueberreis will begin to burst
  6. Smash the blueberries down with the back of a spoon or a potatoe masher
  7. Once all blueberries are mashed down, reduce the heat to medium-low to simmer
  8. Simmer for 10 minutes stirring frequently
  9. Remove the saucepan from the stove and allow to cool completely
  10. Store the chia seed pudding with the blueberry sauce in half pint jars in the refrigerator
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Blueberry Coconut Chia Seed Pudding?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elizabeth says

    Posted on 1/26 at 6:31 pm

    Do you have to use lie coconut milk. I usually only have regular coconut milk on hand.

    Reply
    • Madeline says

      Posted on 1/26 at 8:49 pm

      Hi Elizabeth, I tried it with both, but with the regular, I got some chunks in the pudding after it sat in the fridge. You can add some extra water to see if that helps! But I recommend the lite.

      Reply
      • Elizabeth says

        Posted on 1/30 at 6:15 pm

        Thank you. I appreciate the feedback.

        Reply
    • Sara says

      Posted on 1/27 at 1:02 pm

      I make chia pudding quite often, blend the whole fat coconut very well in a blender, then I usually dilute it with compliant almond milk. I like a 1:1 or a 2:1 (coconut to almond) ratio.

      Reply
      • Madeline says

        Posted on 1/27 at 1:58 pm

        Oh thank you! Very helpful!!

        Reply
      • MichelleK says

        Posted on 2/2 at 2:42 pm

        Oh good to know! I can’t find lite coconut milk here without undesirable additives, so this will be a good alternative.

        Reply
    • Heidi says

      Posted on 1/27 at 6:27 am

      I use so delicious coconut milk that comes in the big carton near the Almond milk. I use it in place of the coconut milk and the water and it works great!

      Reply
      • Madeline says

        Posted on 1/27 at 7:30 am

        Awesome. Thanks, Heidi!

        Reply
  2. Raquel says

    Posted on 2/2 at 3:12 pm

    How long would it last in the fridge?

    Reply
    • Madeline says

      Posted on 2/3 at 7:21 am

      It should be good for 5 days

      Reply
      • Nancy says

        Posted on 8/2 at 8:03 pm

        Can this be frozen?

        Reply
        • Madeline says

          Posted on 8/6 at 10:21 am

          I do not recommend it

          Reply
  3. Daphyne says

    Posted on 4/16 at 7:05 pm

    I do not have coconut milk but have unsweetened Silk almond milk in the fridge. Could I use that?

    Reply
    • Madeline says

      Posted on 4/16 at 8:21 pm

      yes it will work! It won’t be as creamy but will still be good!

      Reply
    • Donna says

      Posted on 6/3 at 2:14 pm

      Try this mix: 2 c. Silk coconut milk (in a carton), 1/2 c. chia seed and 1 c. fresh blueberries. Refrigerate overnight – 4 servings, 364 calories
      The other combo I have is 1-1/3 c. coconut or other unsweetened plant-based milk (carton), 1-2 drops liquid stevia, 5 TBSP chia seed. Refrigerate overnight – 4 servings, 113 calories Note: with 1 c. strawberries or raspberries or 1/2 c. blueberries, this is really filling.
      Hope this helps : )

      Reply
      • Madeline says

        Posted on 6/8 at 10:10 am

        Thanks for sharing!

        Reply
    • Kelly says

      Posted on 9/6 at 12:19 pm

      How long will this stay good in the fridge for? I’m excited to try this 😊

      Reply
      • Madeline says

        Posted on 9/8 at 8:38 am

        Should be good for one week

        Reply
        • Tari says

          Posted on 1/24 at 12:50 pm

          Outstanding recipe! I’ve tried chia pudding before but I didn’t care for it. I believe the coconut milk puts this over the top! So delicious, hard to believe it’s good for you! Thank you!

          ★★★★★

          Reply
  4. Aiste says

    Posted on 4/23 at 1:54 pm

    Hi, is this pudding keto “friendly”?

    Reply
    • Madeline says

      Posted on 4/23 at 2:04 pm

      Hi! It definitely is if you use less of the bluberry mixture. When I make it for my fiance who eats low carb we keep it separate and she adds less than I do.

      Reply
  5. Gia says

    Posted on 6/2 at 7:30 am

    I was under the impression that vanilla extract is not W30 compliant? Can you clarify? I have done several rounds and thought all extracts were off limits.

    Reply
    • Madeline says

      Posted on 6/2 at 12:25 pm

      Hi Gia! Almost a year ago they changed the rules to include extracts https://whole30.com/whole30-extracts/

      Reply
  6. Daniel says

    Posted on 7/8 at 9:50 pm

    This recipe is super awesome. I made a few adaptations based on the ingredients I had in the pantry and freezer. I used whole fat coconut milk, and added 1/2 cup of water to thin it. I also made the sauce with cherries. Let just say, this was excellent. I’m looking forward to breakfast tomorrow.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/11 at 5:00 pm

      awesome!! I need to try this with some cherries!!

      Reply
    • Lisa says

      Posted on 7/20 at 6:01 pm

      Daniel,
      Did you use fresh or frozen cherries? I have both, and I’m thinking this will be breakfast in the morning.

      Reply
      • Madeline says

        Posted on 7/21 at 9:42 am

        I would use fresh and just chop them up and mix them in since they are in season!

        Reply
  7. Libby says

    Posted on 7/20 at 8:23 pm

    Delicious! I followed the recipe to a T and it was such a treat. I’ve been eating it as dessert as well.

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/21 at 9:42 am

      Thank you for sharing!! I agree it makes a nice little dessert!

      Reply
  8. Amanda says

    Posted on 7/26 at 7:15 pm

    Seriously awesome recipe. This recipe made me love chia seed pudding. I have used raspberries as well as blackberries. Turns out fantastic. Thank you!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/27 at 9:35 am

      Ah yay! Thank you for sharing! I just did mixed berries last night and it was sooo good.

      Reply
  9. JP says

    Posted on 8/3 at 6:07 pm

    This is very delicious
    Are the carb counts correct?

    Reply
    • Madeline says

      Posted on 8/3 at 6:20 pm

      They are as close to accurate as possible but truly depends on the exact brands of ingredients you use. If exact carb counts are important to you, I suggest plugging the into a calculator 🙂

      Reply
      • Terri says

        Posted on 8/6 at 9:49 am

        I made this just as you said. It was awesome. I now love chia pudding!! Thanks Madeline!! Gonna try strawberries next!!

        Reply
        • Madeline says

          Posted on 8/6 at 10:32 am

          Amazing!! So glad you enjoyed!

          Reply
  10. Kim says

    Posted on 9/6 at 2:33 pm

    This is the best chia seed pudding I have found yet. The ratio of chia seeds to liquid makes a perfect pudding. I also used whole coconut milk and did not have a problem. I also added ground flax seed and cinnamon. It was awesome! Thanks for the great recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/9 at 9:14 am

      Thank you for sharing!! Love the additions you made!!

      Reply
  11. Leo says

    Posted on 9/14 at 10:24 pm

    I love this recipe! It has become a weekly staple in my kitchen. Perfect as a light breakfast or a hearty snack. Great as is, or sometimes I sub in other berries for the sauce.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/15 at 12:23 pm

      Yay! Love that. Lately I have been doing a full bag of mixed berries per batch

      Reply
  12. Faith says

    Posted on 9/26 at 12:10 am

    I followed every instruction exactly. My puddingwas not hard after 9+ hours. What happened??

    Reply
    • Madeline says

      Posted on 9/27 at 9:24 pm

      its not supposed to be set like traditional pudding. Are you familiar with chia seed pudding?

      Reply
  13. Becky says

    Posted on 9/27 at 11:05 pm

    I make this recipe almost every week and its very easy to change up the fruit with other types of frozen fruit. I never thought I would like chia seed pudding but the coconut milk makes it so smooth. I almost always use full fat coconut milk and just add a little extra water to help with the consistency.

    ★★★★★

    Reply
    • Madeline says

      Posted on 9/28 at 9:09 am

      awesome!! Thank you!! I agree I wasn’t a big fan of chia pudding until I made it this way.

      Reply
  14. maddie says

    Posted on 10/14 at 10:17 pm

    So good! I did frozen mango chunks on top and then they defrosted overnight instead of blueberries- even simpler! I also added some cinnamon and ginger, and some vanilla protein powder- so good!

    Reply
    • Madeline says

      Posted on 10/15 at 7:42 am

      ooo wow that sounds amazing!! love those additions and how you simplified the fruit!

      Reply
  15. MichelleK says

    Posted on 10/29 at 5:15 am

    Lite coconut milk always gives me an upset stomach, so I made this with the full fat and water mixture. Just had it for breakfast. This tastes so good and will definitely make again.

    ★★★★★

    Reply
    • Madeline says

      Posted on 10/29 at 10:26 am

      awesome!! Thank you!!

      Reply
  16. Aubrey Johansen says

    Posted on 1/4 at 7:46 am

    I make this recipe all the time, for myself and also my personal chef clients! It’s so easy and the perfect texture.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/4 at 3:21 pm

      amazing!! Thank you, Aubrey!!

      Reply
  17. Samantha says

    Posted on 1/10 at 1:26 pm

    Should you use the thick layer of coconut at the top of the can or just the milk that is liquified?

    Reply
    • Madeline says

      Posted on 1/11 at 10:10 pm

      Mix it together and use the mixture

      Reply
  18. Amanda Lall says

    Posted on 1/15 at 8:05 am

    Seriously the best recipe for chia seed pudding. I have made it so many times now. It saves so well in fridge. I have omitted the vanilla and was just as good. I even used frozen raspberries instead and delicious. In my opinion the use of the lite coconut milk makes this recipe stand out vs other recipes I have tried. Give such a great flavor.

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/15 at 11:54 am

      thank you so much!!

      Reply
  19. Lana Fontenot says

    Posted on 1/20 at 6:35 pm

    This is my go to China seed pudding recipe! It’s a favorite of me and my guy!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/21 at 9:25 am

      love that! Thank you!

      Reply
  20. Sarah says

    Posted on 1/26 at 11:54 am

    My kids eat this regularly and love it!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/28 at 9:28 am

      YAY!! I am so glad

      Reply
  21. Stephanie says

    Posted on 1/27 at 8:22 pm

    Delicious! Don’t skip the blending step when preparing the pudding or chunks from the coconut milk don’t mix properly. The recipe and flavor was perfect and I’ll be sure to follow ALL of the instructions next time 🙂

    Reply
    • Madeline says

      Posted on 1/28 at 9:25 am

      thank you!!

      Reply
  22. Ashley says

    Posted on 2/2 at 9:55 am

    Omg I’ve made chia seed pudding before but never thought to used the canned lite coconut milk. It took it next level!!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 2/3 at 11:51 am

      yes so creamy!! so glad you tried it!

      Reply
  23. Esmie says

    Posted on 3/13 at 5:07 pm

    Hi! Can the chia seeds be blended in a blender to make pudding smooth?

    Reply
    • Madeline says

      Posted on 3/15 at 11:01 am

      Yes! Definitely

      Reply
  24. Alyssa says

    Posted on 3/21 at 7:25 pm

    When do I add the blueberry sauce? After the 6+ hours or while it sets in the fridge?

    Reply
    • Madeline says

      Posted on 3/25 at 3:50 pm

      after it sets in the fridge

      Reply
  25. Lo says

    Posted on 4/5 at 10:36 am

    Madeline’s chia seed pudding recipe is simply incredible! I’ve tried other chia seed pudding recipes in the past and the proportions were never quite right. The taste and texture of Madeline’s recipe made me feel like I was eating chia seed pudding at a fancy brunch restaurant.

    I used vanilla macadamia milk and mixed berries as that’s what I had on hand. I love how customizable this recipe is – I’m excited to experiment with different fruits and perhaps add other toppings (like granola) to the mix for crunch! This recipe will be in my breakfast and snack rotation.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/12 at 2:22 pm

      amazing! thank you!!

      Reply
  26. Claw says

    Posted on 6/6 at 8:12 pm

    Did you make the blueberry sauce the night before too and put in the fridge overnight too?

    Then add together the next am?

    Reply
    • Madeline says

      Posted on 6/8 at 11:10 am

      Yes! I usually make separately and assemble in the morning

      Reply
  27. Ellen Kelly says

    Posted on 6/21 at 11:54 pm

    These chia seed puddings are the perfect snack, I love bringing them to work in my lunch

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/23 at 9:31 am

      awesome!! thank you so much!

      Reply
  28. Mary says

    Posted on 7/19 at 10:19 pm

    So so yummy! Great way to diversify breakfast, and easily customizable with whatever you have around!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:28 pm

      yay! love that you customize it!

      Reply
  29. Rose says

    Posted on 7/26 at 8:33 pm

    So easy to make!! This recipe is absolutely delicious and is now my go to breakfast when I know I have a busy week coming up. I have not been able to find lite coconut milk but adding a 1/2 cup of water as suggested does the trick.

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/6 at 10:25 am

      wonderful! thank you so much!!

      Reply
  30. Mary says

    Posted on 8/29 at 9:32 pm

    Made this before and forgot to rate it. So good, I’m making it a second time!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/30 at 8:03 pm

      Thank you!!!

      Reply
  31. Sheetal says

    Posted on 9/26 at 5:36 pm

    A super easy breakfast!

    ★★★★★

    Reply
  32. Tari says

    Posted on 1/24 at 12:50 pm

    Outstanding recipe! I’ve tried chia pudding before but I didn’t care for it. I believe the coconut milk puts this over the top! So delicious, hard to believe it’s good for you! Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 1/26 at 10:33 am

      thanks Tari! I love when my recipes help someone like something new!

      Reply
  33. Erica says

    Posted on 2/2 at 10:56 pm

    Just dropping by to say I love this recipe!! Anytime I make dinner that calls for only a bit of coconut milk I use the leftover coconut milk to make this and it’s just such a treat the next morning. I love that it’s all pantry/freezer ingredients and so simple!

    Reply
    • Madeline says

      Posted on 2/3 at 5:29 pm

      thanks so much Erica!

      Reply
  34. Hillary says

    Posted on 3/9 at 9:22 am

    This is one of my favorite breakfasts that I can meal prep ahead of time – healthy, tasty, and SO simple. I highly recommend it! It has been one my staples for two years now.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/9 at 10:48 am

      awesome!! Thank you so much!

      Reply
  35. Misty says

    Posted on 8/9 at 10:04 pm

    Add 1/2 cup water instead of the 1/4 cup for full fat coconut milk or in addition to 1/4 cup?

    Reply
    • Madeline says

      Posted on 8/13 at 4:29 pm

      yes

      Reply
  36. Kaitlyn says

    Posted on 8/10 at 7:09 pm

    Hey! My pudding turned out pretty thick. Like very thick. I used the proportions in your recipe, this is the first time I’ve made chia seed pudding! 🙂 What am I doing wrong?

    Reply
    • Madeline says

      Posted on 8/13 at 4:28 pm

      probably the coconut milk. certain brands have more fat. you can thin with a little water.

      Reply
  37. Heather N Rodriguez says

    Posted on 12/1 at 12:00 am

    This was so delicious and so simple. Thank you!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/1 at 10:02 am

      Awesome! Thanks, Heather!

      Reply
  38. Brandy says

    Posted on 12/13 at 9:40 pm

    Sooooo amazing!! I have a mast cell disorder so it’s so hard to find an easy go to recipe for a filling snack that’s super healthy and doesn’t make me sick. This does the trick and is so so yummy!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/14 at 7:50 am

      I am so glad you found something that works for you, Brandy! Thank you for the review!

      Reply
  39. Elizabeth Detschermitsch says

    Posted on 2/7 at 10:24 am

    The consistency of the chia pudding looks like tapioca pudding. Are they similar?

    Reply
    • Madeline says

      Posted on 2/7 at 11:55 am

      Yes, the consistency is similar!

      Reply
  40. Barbara says

    Posted on 3/1 at 7:33 pm

    This is delicious.

    ★★★★★

    Reply
    • Madeline says

      Posted on 3/1 at 10:10 pm

      Yay! Thanks, Barbara!

      Reply

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