Autumn-flavored chia pudding

Autumn-flavored chia pudding

  • Healthy Eating

  • By Geneviève Plante, Author, speaker and food blogger

    Photo credit: Laura G. Diaz

    Fall is the peak pumpkin season! With its soft, sweet notes, pumpkin offers an array of possibilities for cooking. Introducing a chia pudding with pumpkin purée, enhanced with spices and the taste of Bio-K+'s Vanilla dairy-based drinkable probiotic. The whole thing is topped off with whipped coconut cream. And voilà - the perfect treat! Every bite is a sheer delight. It's the perfect energy-boosting snack, or the most delectable dessert to dazzle your guests and conclude a meal on a high note. A palate-pleasing pudding that not only satisfies but also provides us with all the benefits of Bio-K+ probiotics.

    Long live probiotics!

    It has been proven that several factors have a significant impact on the balance of the intestinal microbiota and, consequently, have a positive impact on immune health. A diet rich in a variety of plant-based foods is one such factor, as is the regular consumption of probiotics.


    Chia pudding

    ½ cup pumpkin purée
    1 ¾ cups vanilla soy beverage
    1 bottle of Bio-K+'s Vanilla dairy-based drinkable probiotic
    3 tbsp. maple syrup
    5 tbsp. black chia seeds
    ¼ tsp. ground cardamom
    ¼ tsp. ground cinnamon
    1/8 teaspoon ground cloves
    ¼ tsp. ground turmeric
    1 large pinch sea salt

    Whipped coconut cream

    400 ml coconut whipping cream (previously chilled)
    1 tablespoon maple syrup

    Chopped walnuts, to taste



    1. In a large bowl, whisk together all pudding ingredients.
    2. Refrigerate for 30 minutes or until the texture resembles pudding.


    1. In a large bowl, pour the can of coconut whipping cream (previously chilled). Add maple syrup and mix on low speed for about 2 minutes, or until peaks form. Set aside.
    1. Divide the chia pudding and whipped coconut cream between small glass jars.
    2. Garnish with walnuts. Serve and enjoy.
    *Pudding can be stored in an airtight container in the refrigerator for 2-3 days.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity and intuition, this is how Geneviève Plante designs cooking on a daily basis. A passion that this true gourmet has been sharing for six years through her culinary blog Vert Couleur Persil. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil – Mes recettes simples et gourmandes (Les Éditions La Presse - 2019), Les Collations (2020), Bientôt dans votre assiette (Les Éditions La Presse - 2021) et L’heure de la soupe (Les Éditions La Presse - 2022).
    View all articles by Geneviève Plante
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