Why You’ll Love This Chia Pudding with Lavender
- It’s a make-ahead dream. Honestly, the hardest part is remembering to make it the night before. Once you’ve whisked everything together, your fridge does all the work, leaving you with a ready-to-eat, no-fuss breakfast or snack.
- The flavor is uniquely calming. The lavender isn’t overpowering—it’s just a subtle, floral whisper that makes each spoonful feel like a little moment of peace. It’s a really lovely way to start your day on a serene note.
- It’s incredibly versatile. While this lavender version is a delight, the basic chia pudding technique is a blank slate. Once you’ve mastered it, you can experiment with different milks, sweeteners, and spices to create your own signature pudding.
- The texture is wonderfully fun. If you’ve never had chia pudding before, you’re in for a treat. The seeds plump up into little gelatinous pearls, creating a pudding that’s both creamy and delightfully tapioca-like.
Ingredients & Tools
- 1/2 cup chia seeds
- 2 cups full-fat coconut milk (from a can, well-shaken)
- 3-4 tablespoons pure maple syrup, or to taste
- 1 teaspoon culinary-grade dried lavender buds
- 1/2 teaspoon vanilla extract
- A tiny pinch of fine sea salt
Tools: A medium mixing bowl, a whisk, a fine-mesh strainer or tea infuser, and jars or containers for storing.
The quality of your lavender is key here—you really must use culinary-grade lavender to ensure it’s safe to eat and has a pleasant flavor. And that pinch of salt? It’s not optional! It works in the background to make all the other flavors pop.
Serves: 2-3 | Prep Time: 10 minutes (+ overnight setting) | Cook Time: 0 minutes | Total Time: 8 hours 10 minutes
Before You Start: Tips & Ingredient Notes
- Culinary lavender is non-negotiable. Do not use lavender from a craft store or a decorative potpourri mix. Culinary lavender is specifically grown and processed for consumption, ensuring it’s free from pesticides and other chemicals.
- Shake that coconut milk can! This is crucial for getting a smooth, creamy consistency. The solid cream and the watery liquid need to be fully emulsified before you measure it out. Give it a really vigorous shake for a good 30 seconds.
- Sweeten to your taste. Start with 3 tablespoons of maple syrup. You can always add more after the pudding has set if you prefer it sweeter. Remember, your toppings might add sweetness too!
- Patience is a virtue. The pudding needs a full 4-8 hours, preferably overnight, to set properly. If you try to rush it, you’ll just have a runny, seedy mixture. Trust the process—it’s worth the wait.
How to Make Chia Pudding with Lavender
Step 1: Infuse the Milk. This is where the magic begins. In your mixing bowl, combine the coconut milk and the dried lavender buds. Now, you have two great options here. You can simply whisk them together and let the lavender steep directly in the milk overnight—this gives a stronger flavor. Or, for a more subtle infusion and a smoother final texture, you can place the lavender in a fine-mesh strainer or a tea infuser ball and submerge it in the milk for about 30 minutes before proceeding. Gently press on the buds to help release their oils. You’ll start to smell that beautiful floral aroma almost immediately.
Step 2: Combine the Base. After infusing (and removing the lavender if you used the strainer method), add the maple syrup, vanilla extract, and that all-important pinch of salt to the coconut milk. Whisk everything together until it’s well combined and the maple syrup is fully incorporated. Give it a taste—this is your chance to adjust the sweetness. Remember, the chia seeds themselves are quite neutral, so the base liquid should taste a little sweeter than you want the final pudding to be.
Step 3: Add the Chia Seeds. Here’s the key moment. Sprinkle the chia seeds into the liquid while whisking continuously. If you just dump them in and then try to whisk, you’ll likely end up with clumps. Whisking as you add them ensures each tiny seed gets coated in the liquid and will hydrate evenly. Keep whisking for a good minute or two after all the seeds are in. The mixture will still look quite liquidy, and that’s perfectly normal.
Step 4: The First Rest. Let the bowl sit on the counter for about 15-20 minutes. Then, come back and give it another really good whisk. You’ll notice it’s already starting to thicken. This second whisk is crucial for breaking up any seeds that might be sticking together and ensures a perfectly smooth, lump-free pudding later on.
Step 5: Jar It Up and Refrigerate. Divide the mixture between your jars or containers. Cover them tightly with lids or plastic wrap. Now, the hardest part: place them in the refrigerator and let them set for at least 4 hours, but ideally overnight. The transformation is pretty incredible—you’ll go from a thin liquid to a spoonable, creamy pudding.
Step 6: Serve and Enjoy. The next morning, give the pudding a stir. You’ll see it’s thick and dreamy. Now, it’s time for the fun part: toppings! A handful of fresh blueberries, a sprinkle of toasted coconut flakes, or a few raspberries work beautifully. The bright, tart fruit is a fantastic contrast to the creamy, floral pudding.
Serving Suggestions
Complementary Dishes
- A simple fruit salad — The freshness of seasonal fruits like mango, pineapple, and berries cuts through the richness of the coconut milk beautifully, creating a balanced and refreshing meal.
- A handful of almond biscotti — For a more decadent treat, serve the pudding with something crunchy and nutty on the side. Dunking a piece of biscotti into the creamy pudding is pure bliss.
Drinks
- A hot cup of Earl Grey tea — The bergamot in the tea has citrusy notes that pair exquisitely with the floral lavender, making for a truly elegant and cohesive flavor experience.
- Iced honey-lemon water — For a lighter, brighter option, a cool glass of water infused with a squeeze of lemon and a drizzle of honey complements the pudding without overpowering it.
Something Sweet
- A delicate lemon shortbread cookie — The zesty, buttery flavor of a good shortbread is a classic partner for lavender and adds a lovely textural contrast to the creamy pudding.
- Dark chocolate shavings — For a truly sophisticated finish, a few curls of high-quality dark chocolate on top add a bitter note that enhances the floral sweetness in a really surprising way.
Top Mistakes to Avoid
- Mistake: Not whisking enough. I’ve messed this up before too… impatience leads to clumps. If you don’t whisk thoroughly and again after 15 minutes, the chia seeds will stick together and create gelatinous lumps in a thin liquid, rather than a uniformly thick pudding.
- Mistake: Using the wrong lavender. This is a safety and flavor issue. Non-culinary lavender can contain oils or chemicals not meant for ingestion and will likely taste soapy or overly perfumed. Always check the label.
- Mistake: Skimping on the setting time. Four hours is the absolute minimum. If your pudding is still runny, it just needs more time. The seeds need those hours to fully absorb the liquid and swell up properly.
- Mistake: Adding dry chia seeds to a finished pudding to thicken it. If you find your pudding is too thin after setting, don’t just stir in more dry seeds. They’ll absorb liquid from the already-set pudding, leaving you with a weird, dry texture. Instead, whisk in a little more liquid (milk or a touch of water) to loosen it.
Expert Tips
- Tip: Toast your coconut toppings. If you’re using shredded coconut as a garnish, toast it in a dry pan over medium heat for a few minutes until golden. This deepens its flavor and adds an incredible crunch that takes the pudding to a whole new level.
- Tip: Layer it for a parfait. For a stunning presentation, create layers in a clear glass. Alternate the set lavender pudding with layers of berry compote or mango puree. It looks impressive and tastes even better.
- Tip: Make a big batch. This pudding keeps wonderfully in the fridge for up to 5 days. Making a larger quantity means you have healthy, ready-to-go breakfasts for most of the week. Just give it a stir before serving.
- Tip: Experiment with milks. While coconut milk gives a luxurious creaminess, feel free to try almond milk, oat milk, or even cashew milk. Each will yield a slightly different texture and flavor profile, so you can find your personal favorite.
FAQs
Can I use fresh lavender instead of dried?
You can, but it’s a bit trickier. Fresh lavender has a higher moisture content and a more volatile flavor, so it’s harder to measure accurately. If you have access to pesticide-free fresh lavender, you’d want to use about three times the amount of buds (so about 1 tablespoon) and still use the infusion method with a strainer. The flavor might be more delicate. Honestly, dried culinary lavender is more reliable and easier to find for this specific recipe.
My pudding is too thick! How can I fix it?
No problem at all—this is an easy fix. Simply whisk in a little more liquid a tablespoon at a time until it reaches your desired consistency. Extra coconut milk, almond milk, or even a splash of water will work perfectly. The great thing about chia pudding is that it’s very forgiving and can be adjusted even after it’s fully set.
Is there a way to make this without maple syrup?
Absolutely. You can use an equal amount of honey, agave nectar, or even a few pitted dates blended into the coconut milk. If you’re using a granulated sweetener like coconut sugar, I’d recommend gently warming the coconut milk first to help it dissolve completely, then letting it cool before adding the chia seeds.
Why did my pudding turn out lumpy?
This almost always comes down to the initial mixing. If the chia seeds aren’t whisked in vigorously enough and then given that second whisk after 15 minutes, they clump together. The outside of the clump gels and prevents the liquid from reaching the seeds in the center. Next time, just be a little more diligent with your whisking—it makes all the difference.
Can I make this recipe with other flavors?
Of course! This is a fantastic base recipe. Instead of lavender, try adding a teaspoon of cinnamon and a pinch of nutmeg for a chai-spiced version. You could blend in a handful of strawberries before adding the chia seeds for a fruity twist, or add a tablespoon of cocoa powder for a chocolate chia pudding. The possibilities are endless.
Chia Pudding With Lavender
Whip up this dreamy Chia Pudding with Lavender! A simple, make-ahead breakfast or dessert with creamy coconut milk & a hint of floral magic. Your new favorite healthy treat awaits!
Ingredients
Ingredients
-
1/2 cup chia seeds
-
2 cups full-fat coconut milk (from a can, well-shaken)
-
3-4 tablespoons pure maple syrup (or to taste)
-
1 teaspoon culinary-grade dried lavender buds
-
1/2 teaspoon vanilla extract
-
A tiny pinch fine sea salt
Instructions
-
Infuse the Milk. This is where the magic begins. In your mixing bowl, combine the coconut milk and the dried lavender buds. Now, you have two great options here. You can simply whisk them together and let the lavender steep directly in the milk overnight—this gives a stronger flavor. Or, for a more subtle infusion and a smoother final texture, you can place the lavender in a fine-mesh strainer or a tea infuser ball and submerge it in the milk for about 30 minutes before proceeding. Gently press on the buds to help release their oils. You'll start to smell that beautiful floral aroma almost immediately.01
-
Combine the Base. After infusing (and removing the lavender if you used the strainer method), add the maple syrup, vanilla extract, and that all-important pinch of salt to the coconut milk. Whisk everything together until it's well combined and the maple syrup is fully incorporated. Give it a taste—this is your chance to adjust the sweetness. Remember, the chia seeds themselves are quite neutral, so the base liquid should taste a little sweeter than you want the final pudding to be.02
-
Add the Chia Seeds. Here's the key moment. Sprinkle the chia seeds into the liquid while whisking continuously. If you just dump them in and then try to whisk, you'll likely end up with clumps. Whisking as you add them ensures each tiny seed gets coated in the liquid and will hydrate evenly. Keep whisking for a good minute or two after all the seeds are in. The mixture will still look quite liquidy, and that's perfectly normal.03
-
The First Rest. Let the bowl sit on the counter for about 15-20 minutes. Then, come back and give it another really good whisk. You'll notice it's already starting to thicken. This second whisk is crucial for breaking up any seeds that might be sticking together and ensures a perfectly smooth, lump-free pudding later on.04
-
Jar It Up and Refrigerate. Divide the mixture between your jars or containers. Cover them tightly with lids or plastic wrap. Now, the hardest part: place them in the refrigerator and let them set for at least 4 hours, but ideally overnight. The transformation is pretty incredible—you'll go from a thin liquid to a spoonable, creamy pudding.05
-
Serve and Enjoy. The next morning, give the pudding a stir. You'll see it's thick and dreamy. Now, it's time for the fun part: toppings! A handful of fresh blueberries, a sprinkle of toasted coconut flakes, or a few raspberries work beautifully. The bright, tart fruit is a fantastic contrast to the creamy, floral pudding.06
