Whipped chia pudding is a creamy, nutrient-packed treat that’s both delicious and versatile. Made with chia seeds, your favorite milk, and a touch of sweetness, this recipe blends the pudding into a smooth, whipped cream or mousse-like texture. Perfect for breakfast, dessert, or a healthy snack!
Table of Contents
The Creamiest Chia Pudding
Ingredients
Just 5 ingredients required ton make the fluffiest creamiest chia pudding:
- Coconut cream: Adds a rich, creamy texture and a subtle coconut flavor that enhances the pudding’s smoothness.
- Soy milk (or any milk of choice): Provides a base for the pudding, offering a balance of creaminess and lightness. Feel free to use your preferred milk for different flavors and textures.
- Skyr or Greek yogurt: Incorporates a tangy, thick, and protein-packed element, giving the pudding a luscious consistency.
- Chia seeds: The star ingredient that thickens the mixture into a pudding-like texture while adding fiber, omega-3s, and a slight crunch.
- Maple syrup or honey: Sweetens the pudding naturally, complementing the other flavors. Adjust the amount based on your sweetness preference.
How to Make Whipped Chia Pudding
Chia pudding is really easy to make and this whipped version just requires a bit more mixing:
- Combine Ingredients: Add room temperature coconut cream, soy milk (or your milk of choice), and skyr or Greek yogurt into a jar.
- Whip: Use a hand-held mixer, frother, or immersion blender to whip the mixture until lots of bubbles form. Alternatively, you can cover the jar and shake it vigorously until stable bubbles form.
- Add Chia Seeds: Pour in the chia seeds and whip the mixture again until the seeds are evenly distributed and well mixed.
- Refrigerate: Cover the jar and refrigerate for at least 3 hours, preferably overnight, allowing the pudding to thicken.
- Serve: Enjoy the whipped chia pudding as is, or add your favorite toppings.
Recipe Tips
- Use Room Temperature Coconut Cream: Use room temperature coconut cream before whipping. This helps the mixture blend more smoothly, creating a creamier texture with fewer clumps.
How to Store Chia Pudding
Store any leftovers in the refrigerator for up to 3-4 days in an air tight jar or container.
Serving Suggestions
- Fresh Fruit Topping: This literally tastes like whipped cream and fruit. Add a burst of freshness with sliced strawberries, blueberries, mango, or kiwi.
- Nutty Crunch: Sprinkle chopped nuts like almonds, walnuts, or pecans for added texture and flavor.
- Granola: Top with your favorite granola for a delightful crunch and extra fiber.
- Coconut Flakes: Add a tropical twist with unsweetened coconut flakes or toasted coconut chips.
- Chocolate: Drizzle with dark chocolate or sprinkle cacao nibs for a touch of indulgence.
- Nut Butter: Add a spoonful of almond butter, peanut butter, or cashew butter for a creamy and rich flavor.
- Cinnamon or Nutmeg: Sprinkle a dash of cinnamon or nutmeg for a warm, spicy note.
- Fruit Compote or jam: Add a spoonful of homemade fruit compote or jam for a sweet and tangy contrast.
Experiment with these toppings and combinations to find your favorite way to enjoy whipped chia seed pudding!
How to Store Whipped Chia Pudding
Store whipped chia seed pudding in airtight containers in the refrigerator for up to 5 days.
FAQ
Absolutely! To make this recipe vegan, use a dairy-free Greek yogurt alternative and a plant-based sweetener like maple syrup or agave nectar.
Chia pudding typically needs at least 4 hours to set, but it’s best if you refrigerate it overnight to achieve the desired consistency.
Yes, you can freeze chia pudding in freezer-safe containers. Thaw it in the refrigerator overnight and stir well before serving. Note that the texture may change slightly after freezing.
If your chia pudding is not thickening, ensure you have used the correct chia seed-to-liquid ratio. Also, make sure you stir or shake the mixture well to evenly distribute the chia seeds. If it still doesn’t thicken, try refrigerating it for a longer period.
Yes, blending the pudding can create a smoother, more uniform texture. After the chia seeds have absorbed the liquid and the pudding has set, blend it until smooth.
The coconut cream I use doesn’t have a strong coconut flavour and the additional plant based milk added to it further dilutes it. This may depend on the brand of coconut cream though.
Instead of coconut cream, use full fat coconut milk without stabilizers and don’t add additional milk. So instead of using 1 cup coconut cream and 1 cup soy milk, use 2 cups full fat coconut cream.
Enjoy!! If you make this Whipped Chia Pudding recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!
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Whipped Chia Pudding
- Total Time: 5 minutes
- Yield: 3 cups 1x
Description
Whipped chia pudding is a creamy, nutrient-packed treat that’s both delicious and versatile. Made with chia seeds, your favorite milk, and a touch of sweetness, this recipe blends the pudding into a smooth, whipped cream or mousse-like texture. Perfect for breakfast, dessert, or a healthy snack!
Ingredients
- 1 cup coconut cream
- 1 cup soy milk (or any milk of choice)*
- 1 cup skyr or greek yogurt**
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey (adjust to taste), optional
- 1 teaspoon vanilla extract, optional
Instructions
- Add room temperature coconut cream, soy milk and yogurt into a jar. Use a hand held mixer to whip until lots of bubbles form. You can also use a hand held frother or immersion blender. Alternatively, cover the jar and shake vigorously until stable bubbles form.
- Add chia seeds and whip it up again until mixed in well. Cover e and refrigerate for at least 3 hours, preferably overnight.
- Serve as is or with your favourite toppings and enjoy!
Notes
- *If using a more runny yogurt, reduce soy milk to 1/2 – 3/4 cup
- **Use thick yogurt for best consistency. If dairy free, used a plant based yogurt.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No cook
- Cuisine: American
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