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Aila’s Chia Seed Pudding + Spirulina - Perfect for babies and for a sweet tooth! (Nutrient Dense + Fungus Protocol Approved)

Updated: May 8

YIELD: 2 servings


  • 2 cups full fat coconut milk (I love this brand)

  • 6 tbsp chia seeds (unless you can get it at Costco, this is the least expensive I’ve found and this is what I use)

  • 1 tsp spirulina (I use this brand)

  • 2 tbsp bamboo xylose (exclusively sold in the office)

  • 1 tsp vanilla powder (I use this brand) or you can use 2 tsp of alcohol-free vanilla extract

  • Fresh fruit for topping (I used berries, pears and coconut shreds)


  1. Add all dry ingredients (except the wet ingredients) into a saucepan. Do not use heat yet! Mix well (I like to use a whisk because it mixes the powders together the best).

  2. Add in wet ingredients and now stir over medium heat

  3. Continue to cook over medium heat until chia seeds gelatenize and become a pudding. The more you cook, the thicker the pudding will become. If you like a thinner consistency, cook less. Remember to stir continuously or the seeds will clump and burn.

  4. Enjoy immediately or keep in the refrigerator for 3-4 days and enjoy cool.

God Bless,


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