melon chia pudding

paleo chia pudding

You know what we love? Paleo chia pudding and we’ve got a few recipes on the blog to prove that point. This is probably due to the fact that tapioca pudding is also a favorite. The texture and mouthfeel of each of them is very similar. However, there’s no cooking involved for chia pudding so it’s quicker to make and less stirring over a hot stove.

Our other Paleo chia pudding recipes:

Only recently did I learn there were WHITE CHIA SEEDS! My mind quickly turned to making a new paleo chia pudding variation to add to the blog. They’re so pretty and have a very similar look to the aforementioned tapioca pudding. So why not mix it up with a contrasting color base so the little white speckles are front and center!

paleo chia pudding

Melons came to mind and cantaloupe works well with it’s orange color. Honeydew is also very tasty, but not as green once mixed with the coconut milk. Both are perfect with the little splash of lime zest and juice. Once peaches are in season, there will be a peach variation! This recipe will most likely work just as well with the black chia seed variety, use what you can find!

A note about chia pudding and it’s consistency. If you add the full ½ cup + the 2 tblsp listed in the recipe, you’ll have a much thicker pudding, which is how we like it. If you like yours a bit thinner, don’t add the additional chia seeds. You be you!

This recipe is inspired by the Mango Chia Pudding from our friend May over at Enlightened Foodie. Find her on Instagram at @intuitivefooddesign – she has a crazy beautiful feed!

Our favorite ingredients used in this recipe!

melon chia pudding

Recipe by MichelleCourse: breakfast, DessertDifficulty: Easy


Prep time




  • 3 cups cubed melon flesh, cantaloupe or honeydew

  • 1 cup full fat coconut milk, or nut milk of choice

  • 3-4 tblsp raw honey

  • ⅛ tsp Redmond Real Salt

  • Zest & juice of one lime

  • ½ cup + 2 tblsp white chia seeds


  • Place melon, coconut milk, honey, salt, lime zest and juice in a high powered blender. Blitz until the melon is completely smooth and honey is fully incorporated. Pour into a mixing bowl, taste and add a bit more salt if needed.
  • Pour chia seeds into the melon mixture and whisk until well combined. Place in the refrigerator for 15 minutes. Whisk again to insure all chia seeds are separated and fully combined. Pour into an airtight container and let set overnight.
  • Serve with fruit/toppings of choice


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