Kefir chia pudding

By Nik, founder of 東歐嚴選｜kefir.link and former chef · Updated 2 November 2026

Chia pudding needs no stove: stir the seeds into cold milk kefir, and a few hours later each one sits in its own soft, slippery gel. The kefir gives the pudding a creamy body and a clean, tangy edge, while maple syrup and cinnamon add gentle sweetness and warmth.

From Mexican lime water to the breakfast glass

Chia is native to Mexico, where it was once a major food crop. In central Mexico, people still stir soaked chia into lime water on hot days and during Holy Week, and the seeds give the drink a light, silky body. Chia pudding is a much newer idea built on the same trick: the seeds are left overnight in a flavoured liquid until a gel forms around each one. Milk is the usual base, but kefir works just as well and brings its own tang.

Why it looks like soup at first

Freshly mixed, the pudding is runny, which is completely normal. As the seeds soak, they soften and release a gluey substance that slowly thickens the whole bowl. Seeds that touch before they are wet stick together, so a second stir after about 10 minutes breaks up the clumps. Mixing the cinnamon into the dry seeds first spreads it evenly through every spoonful.

Kefir is a little thicker than milk, so about 3 tablespoons of chia for every 240 ml of kefir is enough, but a thinner kefir may need more. If the pudding is still loose, stir in a few more seeds and wait at least another 30 minutes; if it is too stiff, add a splash of kefir. For a smooth texture, blend the mixture before chilling.

Change the fruit with the seasons

Cut the fruit just before serving, because fruit added early turns soggy. Blueberries and peach suit summer, and mango, cherries, figs or pomegranate seeds work just as well. In cooler months, try stewed apple with cinnamon, ginger and sultanas. Honey can replace the maple syrup; stir it into the kefir until fully dissolved, because cold honey is thick and slow to mix in.