Golden Milk Chia Pudding

Chia pudding and turmeric golden milk combine in this creamy and nutritious Golden Milk Chia Pudding.  It makes a delicious low carb breakfast or sweet treat

Chia pudding and turmeric golden milk combine in this creamy and nutritious Golden Milk Chia Pudding.

I love having some chia pudding in the refrigerator for busy mornings.  Its easy to prepare before bed and then grab and go in the morning when you need a quick breakfast.

I recently became intrigued by golden milk.  What is golden milk,  you ask?  Golden milk is an anti-inflammatory hot drink that includes turmeric, black pepper (which helps with nutrient absorption), some form of milk, a fat to help with nutrient absorption as well, and any additional flavorings you would like to add to spice it up.


Since golden milk needs a milk and a fat, I figured coconut milk would be the perfect choice.  Its full of yummy, healthy fats and a light coconutty flavor.  I decided to use full fat coconut milk for this golden milk chia pudding because it adds to the pudding consistency that I wanted to achieve.

This recipe isn’t just for breakfast!  I love it as a sweet treat at the end of the day because it satisfies my sweet craving.  It also makes a great snack!  I am not one to eat certain foods at certain times of the day.  I sometimes eat a salad for breakfast, or a burger!  Then I might have this golden milk chia pudding for dinner.  There are no rules!

Please check out my other chia pudding recipe…Almond and cinnamon chia pudding!

Golden Milk Chia Pudding
Prep Time
4 hrs
Total Time
4 hrs

This golden milk chia pudding is the perfect delicious sweet treat or breakfast that is packed full of nutrients from the turmeric.

Course: Breakfast
Servings: 3
Calories: 290 kcal
  • 1 can full fat coconut milk
  • 2 tbsp chia seeds
  • 1 1/2 tsp ground turmeric
  • 1 pinch fresh ground black pepper
  • 1/2 tsp ground cinnamon
  • 1/4 tsp liquid stevia
  1. add all ingredients to a bowl with a lid and stir to combine.  Let refrigerate for at least 4 hours, or overnight.  Serve cold

Recipe Notes

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