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Jackie Bea’s Chai Tea Chia Pudding With Persimmon

Chai Tea Chia Pudding

You don’t have to get fancy with your chia persimmon pudding, but it’s a lot more fun that way! ( (Kayte Young/WFIU)

If you have never had chia seed pudding, you are in for a treat. When you add liquid to the chia seeds, they absorb it and build a soft bubble around the central seed. It makes for a texture similar to tapioca. You can make it with any liquid, including dairy, but here we’re using coconut milk (the drinking kind, not the thicker type you find in a can). Once you’ve made the chia seed pudding, the sky’s the limit in terms of flavorings and add-ins. This makes for a lovely dessert or a satisfying breakfast.

Chai Tea Chia Pudding With Persimmon


  • 1 cup coconut milk
  • 5 tablespoon chia seeds
  • 4 ounces strong chai tea
  • 1/4 cup persimmon pulp
  • toasted pumpkin seeds
  • coconut flakes
  • 1 cup Coconut Milk
  • 4 tablespoon chia seeds
  • 1 teaspoon matcha powder, mixed with 1/4 cup additional coconut milk to dissolve
  • 1/4 cup pawpaw pulp
  • toasted almonds
  • coconut flakes


  1. Mix the coconut milk with the chia seeds and refrigerate overnight.
  2. Add the tea a little at a time, and mix thoroughly.
  3. Arrange the pudding and the fruit puree in a fancy glass, in layers, parfet-style.
  4. Top with nuts, seeds and/or coconut flakes.
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