Golden Milk Chia Seed Pudding with Fruit Compote

Golden Milk Chia Seed Pudding with Fruit Compote

Chia seeds soak up rich coconut milk to create a creamy, satisfying pudding that is also healthful. 

Golden Milk, a blend of turmeric, ginger, cinnamon, cardamom and black pepper, gives this delicious treat a lovely yellow hue and warm spiced flavor. 

For this recipe, I used drinkable coconut milk (such as this one). If you're using canned full-fat coconut milk, the texture of the pudding will be much thicker. You can adjust by reducing the amount of chia seeds. Enjoy it all by itself or top with an easy fruit compote, granola, nuts, or sliced fruit.

You'll have leftover compote -- perfect for serving atop pancakes, yogurt or oatmeal.

Golden Milk Chia Seed Pudding with Fruit Compote | Oaktown Spice Shop

Golden Milk Chia Seed Pudding with Fruit Compote

Serves 2


1 cup coconut milk beverage, such as this one
1/4 cup chia seeds
1/2 teaspoon to 1 teaspoon Golden Milk
1-2 tablespoons maple syrup
1 teaspoon vanilla extract

For the compote:

10 oz bag of frozen blueberries, strawberries, or raspberries (or diced apples, pears, plums, or mix of fruit)
2-4 tablespoons sugar or sweetener of choice
pinch of ground spice(s) of choice (such as cinnamon, cardamom or allspice
drop of vanilla extract (optional)
2 teaspoons lemon juice (optional)


In a medium-sized bowl, whisk the coconut milk, chia seeds, Golden Milk, maple syrup and vanilla extract to combine. Cover and refrigerate overnight. If possible, whisk the mixture 1 to 2 hours after placing in the fridge to break up any clumps of chia seeds.

To make the compote, heat frozen fruit in a saucepan on medium heat. Add sugar, spice and optional vanilla extract and lemon juice. Cook for 10-20 minutes until fruit is desired consistency. 

Serve the pudding with the compote and sprinkle with toppings of your choice, such as granola, nuts or dried coconut.


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