Healthy Coconut & Pistachio Chia Pudding Breakfast Recipe

Chia seeds are a healthy alternative to tapioca pearls if you are doing low carb, and they taste great. While this is not a low carb recipe it follows the clean eating concept, and I think you are going to love it.

Coconut & Pistachio Chia Pudding

Coconut & Pistachio Chia Pudding

Serves 4

1 can (13.5 oz) organic coconut milk
1/4 cup maple syrup*
1 teaspoon vanilla extract1/8 teaspoon sea salt
1/3 cup organic black chia seeds
1/3 cup shelled Pistachios
1/3 cup dried cranberries
2 tablespoons flaked coconut, for topping

this recipe is so easy to make, in less than 10 minutes you can have a healthy high fiber, lightly sweetened breakfast on the table or on the go.


In a mixing bowl, add coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until uniform. Add chia seeds and whisk again until uniform.

Let mixture rest for about 5-10 minutes and then stir once more. Cover and let rest in refrigerator for 1 hour to overnight.

To serve, layer half of the Pistachio Kernels and dried cranberries in the bottom of 4 glasses. Scoop pudding into glasses and top with remaining Setton Farms Pistachios, dried cranberries, and flaked coconut, if using.


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