How lucky are we that the fabulous Cat Carsten from Le Famished Cat ,

created this amazing twist on a firm South African favourite pudding – The Milk Tart, with the ever increasing in popularity Chia Pudding 🙂 and to say the outcome is magnificent is an understatement.

Milk Tart Chia Pudding

Today’s recipe is for my ultimate breakfast dessert hybrid Milk Tart Chia Pudding.
 Prep Time: 15 minutes
 Cook Time: 6 hours



  • Mix chia seeds. spices, milk, vanilla and 2tbsp of maple in a bowl
  • Let sit for 2 minutes until it begins to gel, and then give it a good mix again with a fork or a whisk.
  • Pour into 4 x small ramekins.
  • Pour remaining maple into the chia and it should sink to the bottom of your ramekin / small jar.
  • Set in the fridge overnight
  • In the morning, top with coconut cream or double cream, a drizzle of maple, dusting of cinnamon and cinnamon stick

Pro Tip –

  • Whisk all the ingredients together well to avoid the chia seeds sticking/clumping together.
  • Make your own nut milk – Cat suggest a macadamia nut milk for extra decadence. purchase a plant milk bag here
  • If the consistency is too thick then add some more milk before serving.

Want to see more from Cat –

Her Instagram Page – Le Famished cat

Her website  with more recipes, food styling tips, lifestyle blogs and more –