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Chia Pudding with Cardamom Pear and Pistachios

No-cook chia pudding made with milk, Greek yogurt, date syrup, and vanilla. Topped with warm cardamom-spiced pear and crunchy pistachios. Make-ahead, creamy, and evenly set.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 4 hours
Total Time 4 hours 23 minutes
Servings: 4
Course: Breakfast, Dessert
Cuisine: Asian-inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chia Pudding Base
  • 80 g ½ cup whole chia seeds
  • 360 ml 1½ cups milk
  • 240 g 1 cup plain Greek yogurt
  • 3 tablespoons 45 ml date syrup
  • 1 teaspoon alcohol-free vanilla paste
  • ⅛ teaspoon fine salt
Cardamom Pear Topping
  • 2 medium ripe but firm pears 350 g, cored and diced
  • 1 tablespoon water
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
To Serve
  • 30 g ¼ cup shelled unsalted pistachios, chopped

Equipment

  • Balloon whisk
  • Small saucepan
  • 4 jars or glasses (about 10 oz each)

Method
 

  1. Whisk the milk, yogurt, date syrup, vanilla, and salt together for 30 seconds until the yogurt is fully dispersed and no pale streaks remain.
  2. While whisking continuously, sprinkle the chia seeds slowly across the surface over about 20 seconds. Continue whisking for another 45 seconds, reaching the bottom and edges of the bowl.
  3. After 5 minutes, whisk again for 30 seconds, pressing any visible clusters against the side of the bowl. Check once more at 15 minutes and stir briefly if the bottom feels denser than the surface.
  4. Divide the mixture among four jars, cover, and refrigerate for at least 4 hours or overnight.
  5. Combine the pears and water in a small saucepan over medium heat. Cook for 5 minutes, stirring twice, then add lemon juice, cardamom, and cinnamon. Cook for another 2–3 minutes until the pear is tender at the edges but still holds its shape. Spread on a plate and cool completely before topping the pudding.
  6. Before serving, stir each jar from bottom to top. If too thick, fold in 1 tablespoon milk at a time. Spoon the cooled pear over each jar and scatter pistachios on top just before eating.

Notes

  • Store the pudding base covered in the refrigerator for up to 4 days. Keep the pear topping separate for up to 3 days. Add pistachios only at serving to keep them crisp.
  • If the pudding is still loose after a full 4-hour chill, stir in 1 teaspoon chia seeds and wait another 30 minutes before adjusting further.
  • Make ahead: Both the pudding base and pear topping can be prepared up to 3 days in advance and stored in separate covered containers.