Chia Chai Pudding

Chia Chai Pudding Photo: Travis Rathbone; Styling: Megan Hedgpeth


  • 1 1/2 cups unsweetened almond milk
  • 3 chai tea bags
  • 2 tablespoons honey
  • 2 tablespoons unsweetened coconut flakes
  • 1/2 cup plain whole-milk yogurt
  • 1/2 cup chia seeds
  • 1 cup mixed berries, such as raspberries, blueberries, and blackberries


1. Preheat oven to 350°F. In a small saucepan, bring 1 cup of almond milk to a boil. Add tea bags; remove pan from heat and let tea steep for 5 minutes. Squeeze bags to extract as much liquid as possible; discard bags. Stir in honey; let cool.

2. While tea is steeping, spread coconut on a small baking sheet and bake, stirring once or twice, until golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool.

3. Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into cooled tea mixture. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 4 hours or overnight. Just before serving, top with berries and coconut flakes.

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  • Yield: Serves 2

Nutritional Information

Calories per serving: 405
Fat per serving: 21g
Saturated fat per serving: 6g
Cholesterol per serving: 8mg
Fiber per serving: 19g
Protein per serving: 11g
Carbohydrate per serving: 50g
Sodium per serving: 173mg
Iron per serving: 4mg
Calcium per serving: 502mg

Good to Know

Substitute chopped toasted almonds, cashews, or walnuts for the coconut for added protein.

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