If you saw my post last week for Asparagus and Mushroom Frittata, you know I’m a fan of recipes that can be eaten at any time of day. This Hibiscus Chia Pudding with Coconut Yogurt is in that category as well.

For several years I worked 80 minutes away from home, so I stayed in the city during the week, leaving bright and early Monday mornings (actually it was 5:30, so it was not bright when I left) and coming back home on Fridays. In those days meal prep on Sundays was non-negotiable. Everything I was going to eat during the week was premade on Sundays. One of my staple breakfasts was overnight Chia Pudding. It was quick and easy to make and grab through the week on my way to my office. Now that I no longer work in the city I can take extra time to beautify my chia pudding, and that’s just what I did with this Hibiscus Chia Pudding with Coconut Yogurt.



A couple of weeks ago my sweet neighbour left a jar of homemade hibiscus tea at my front door. I immediately fell in love with the gorgeous color and the tangy flavour, and decided I’d have to purchase my own bag of organic hibiscus flowers. One morning as I was pouring hot water over the dried flowers to make tea my mind wandered to other ways I could use those gorgeous dried flowers, and that is how I ended up with Hibiscus Chia Pudding with Coconut Yogurt.


Basic Chia Pudding

Basic chia pudding is super-easy to make with three ingredients: chia seeds, maple syrup (or honey) and milk. You just have to remember 4:1 ratio of liquid to chia seeds. So, for every tablespoon of chia seeds you’ll need four tablespoons, or ¼ cup of milk. I typically use 2 tablespoons of chia seeds and ½ cup of milk per serving (I used less for the Hibiscus Chia Pudding because I layered it with coconut yogurt). Let the chia pudding set at least 15 minutes before adding extras. As it sits the liquid is absorbed. You may want to add a bit more milk if the consistency is too thick for you. Start with an additional tablespoon or maybe even two, depending upon how thick you want your pudding.


How to customize chia pudding

  • a teaspoon of vanilla
  • gogi berries
  • fresh berries
  • coconut flakes
  • fresh mango or pineapple
  • banana and almond butter
  • chocolate chips
  • raisins
  • chopped dates
  • nuts or seeds

Set up a breakfast bar with a variety of ingredients so everyone can customize their chia pudding.


Benefits of chia seeds

  • An excellent source of omega-3 fatty acids, which are critical for brain health and cognitive function
  • A good source of soluble and insoluble fiber to aid in digestion
  • A source of iron, magnesium, manganese, phosphorous and calcium
  • a source of a number of different antioxidants, including chlorogenic acid, quercetin, caffeic acid, and kaempferol, which may have anti-cancer, antiaging, and anticarcinogenic benefits


Benefits of hibiscus flowers


Hibiscus Chia Pudding with Coconut Yogurt

This gorgeous pudding is tasty, loaded with health benefits and easy to make for breakfast, brunch or dessert.
5 from 1 vote
Prep Time 5 mins
set time 15 mins
Total Time 20 mins
Servings 4


  • 4 tbsp chia seeds
  • 2 tsp hibiscus flower powder
  • 2 tbsp maple syrup or honey
  • 1 cup nut milk + more if you want a creamier pudding
  • 1 cup coconut yogurt
  • ½ cup blueberries
  • 1 tbsp maple syrup optional


  • Use a coffee/spice grinder to grind dried hibiscus flowers into a powder.
  • Add milk, chia seeds, hibiscus powder and maple syrup and stir to combine. Wait about a minute or two, then stir again in about five minutes to distribute the chia seeds. If you want a creamier pudding, add a tablespoon or two more of milk.
  • Divide chia pudding evenly into four dishes or jars. If you're not using edible flowers, top each with ¼ cup of yogurt and two tablespoons of blueberries. Drizzle maple syrup over blueberries.
  • If you want to add flowers, place flowers one at a time in the jar. Hold the flower against the side of the jar and, using a knife, gently spread yogurt over the flower. Repeat with other flowers, then use the knife to fill in yogurt between flowers. Spoon in remaining yogurt. Top with blueberries. Drizzle maple syrup over blueberries.


Will keep in the fridge for five days.