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Cherry Chamomile Chia Pudding with Pistachios and Coconut Cream

Cherry Chamomile Chia Pudding with Pistachios and Coconut Cream

  • Author: Leanne
  • Prep Time: 3 hours
  • Cook Time: 15 minutes
  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings
  • Category: Snacks


If you are a chia pudding lover, you need to try this Cherry Chamomile Chia Pudding with Pistachios and Coconut Cream! Clean eating and loaded with fibre, this pudding makes a great make ahead snack, dessert or breakfast. And with cherries, chamomile and pistachios it might even help you sleep!


Chamomile chia pudding:

  • 1 cup unsweetened almond milk
  • 1/2 cup chamomile tea (cooled)
  • 68 tbsp. ground white chia seeds (see notes below)
  • 2 tbsp. honey
  • 2 tbsp. unsweetened coconut

Cherry chia jam:

  • 2 cups cherries (pitted and chopped)
  • 3 tbsp. black chia seeds
  • 1/4 cup water

Coconut cream and pistachio topping:

  • 1 can of full fat coconut milk
  • 1 tbsp. maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/2 cup pistachios


  1. Chamomile chia pudding: In a medium sized bowl, add the almond milk, tea, white ground chia, honey and coconut and stir until well combined. Cover and refrigerate 2-3 hours or overnight, until the pudding has set.
  2. Cherry chia jam: In a small sauce pan, add the cherries and water. Bring to a low boil. Cook until cherries start to soften (about 10 minutes). Mash the cherries slightly. It’s okay if there are some cherry chunks remaining. Stir in the black chia seeds and simmer on low for a few minutes. Stir the jam to ensure it does not burn on. Remove from heat and let sit covered for 20 minutes.
  3. Coconut cream and pistachio topping: To prepare the coconut cream, refrigerate the can of coconut milk overnight. Scoop the solidified coconut milk off the top and add to a bowl along with the maple syrup, cinnamon and almond extract. Beat on high with an electric mixer for 3-5 minutes, or until the coconut cream is smooth.
  4. Assemble the Cherry Chamomile Chia Pudding: Divide the chamomile pudding evenly amongst 4 glasses or mason jars. Then, layer on the cherry chia jam, again dividing evenly amongst the 4 glasses. Top with coconut cream and pistachios. Eat immediately or refrigerate for later! The puddings are best if consumed within 2-3 days.


  1. If you don’t have ground white chia seeds, you can use whole white or black chia seeds. If you prefer ground chia seeds in your pudding but don’t have any, just add all the pudding ingredients to a blender instead of stirring them together.
  2. If you prefer your chia pudding a little runnier (8 tbsp. in this recipe will make the pudding super thick), just use less chia.