Chia & Rice Flakes Pudding Recipe

In a medium bowl, whisk together 2 cups milk, 2 tablespoons maple syrup (from ingredients), 1 teaspoon vanilla extract, 1/4 cup plain yogurt (if using), 1/4 teaspoon ground cinnamon and a pinch of salt until smooth.

Stir in 1/2 cup chia seeds and 1/2 cup rice flakes, mixing thoroughly to ensure no lumps and rice flakes are evenly suspended.

Cover the bowl and refrigerate for at least 2 hours, preferably 4 hours or overnight. Stir the mixture after 20–30 minutes once to break up any settling, then again before chilling completes to ensure even hydration. Pudding should be thick and spoonable.

Adjust Texture and Sweetness

If the pudding is too thick, stir in 1–4 tablespoons extra milk to loosen. Taste and add up to 1 tablespoon more maple syrup or honey if you prefer sweeter pudding.

While the pudding chills, make the CO butter: place 2 tablespoons unsalted butter and 1 tablespoon virgin coconut oil in a small saucepan over low heat.

Heat gently until the butter is melted and coconut oil is fully incorporated, stirring once or twice (about 1–2 minutes). Remove from heat.

Stir in 1/2 teaspoon maple syrup (optional) and 1/8 teaspoon sea salt. Taste and adjust — if you want a more pronounced coconut flavor, add another 1/2 teaspoon coconut oil. Keep warm or let cool slightly; the mixture will remain pourable while warm and set slightly as it cools.

Rinse and dry 1 cup mixed fresh berries. If using strawberries, quarter or slice larger berries so bite-sized pieces are ready.

Divide chilled chia & rice flakes pudding into 4 serving bowls or jars (about 4 portions).

Spoon 1–1.5 teaspoons of the warm CO butter onto each serving in a central drip or swirl pattern. The warm butter will create a glossy finish and subtle coconut-butter flavor.

Top each portion with an equal share of fresh berries (about 1/4 cup per serving) and sprinkle 1/2 tablespoon toasted flaked almonds or granola for crunch if using. Garnish with fresh mint leaves.

Serve

Serve immediately so the CO butter is slightly melted into the pudding. Leftover pudding keeps covered in the refrigerator for up to 3 days; keep CO butter separate and rewarm briefly before serving.