Your whole food, plant-based life.

Cinnamon and Fruit Chia Pudding

I was always a big fan of tapioca pudding. Loved the texture, the taste, the richness. I still love contrasts. And this pudding is full of them. I wanted an extra rich pudding so I used cashew cream instead of milk. Topped off with fruit and a dash of cinnamon, it hits the spot! Experiment with different fruit, I know I will be!



Chia is packed with nutrients. To read more about the amazing health benefits of chia click here: Chia


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  1. Monica wrote on January 16, 2013

    I made it and I LOVE it!!!!!! Wow!! I was thinking of freezing some it may taste like ice cream! I am going to use soaked dates instead of the agave syrup because it is mainly fructose and not very good for the body. But dates are really good for you! Once again, thank you for this GREAT recipe!!!!!!!

  2. Kelsey wrote on March 11, 2012

    Sooooo Yummy! I cant believe how good this was.

  3. jamie wrote on February 12, 2012

    i want to try this but cant have cashews; what other type of cream could i used other than regular cream? thanx in advance!

  4. Cheryl wrote on September 22, 2011

    Thanks Susan, I have just made this and it is delicious. I was looking for a recipe to use an abundance of fresh mulberries from my garden. ( I substituted the mulberries for the strawberries & blueberries.) I would like to experiment with some fresh coconut variations also.

  5. Kevin wrote on July 3, 2011

    Just made this. Surprisingly good, would definitely make it again and I see how it could accommodate different kinds of fruit.

  6. Tara wrote on March 8, 2011

    This is so yummy and easy to make. I didn’t have blueberries or strawberries, so I used goji berries and banana slices. The consistency is just like tapioca. Love it!

  7. Susan wrote on August 18, 2010

    It keeps for two to four days, depending on your refrigerator, etc.

  8. Evann wrote on August 17, 2010

    looks fab, how many days (hours?) would this keep in the fridge?

  9. Nadia wrote on July 12, 2010

    This had a wonderful texture!
    And it’s conveniently fast to prepare.


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