Coconut Chia Pudding (Printable)
Chilled coconut milk and chia seeds set into a creamy, vegan pudding; finished with fruit, coconut flakes, and nuts.
# What You Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light, as preferred)
02 - 3 tablespoons maple syrup or honey (use maple syrup for vegan)
03 - 1 teaspoon pure vanilla extract
04 - 1/8 teaspoon fine sea salt
05 - 6 tablespoons chia seeds
→ Toppings (optional)
06 - 1 cup fresh fruit, such as mango, berries, or kiwi
07 - 2 tablespoons unsweetened coconut flakes
08 - 1 tablespoon chopped nuts or seeds, such as almonds, pistachios, or pumpkin seeds
# Directions:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until uniform and smooth.
02 - Add the chia seeds and whisk thoroughly to ensure even distribution.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight. Stir once after 1 hour to prevent clumping.
04 - Once thickened, stir the mixture again to loosen and divide evenly among four serving glasses or bowls.
05 - Top each portion with desired fruit, coconut flakes, and nuts or seeds. Serve immediately.
# Expert Suggestions:
01 -
- This pudding tastes decadent but takes less than ten minutes to put together, so it feels like a secret breakfast hack.
- The creamy base and endless topping options mean it never gets boring, and it's gentle on every diet.
02 -
- If you forget to stir after the first hour, the chia seeds will clump and refuse to thicken evenly.
- The pudding is wildly customizable—a splash more coconut milk will loosen it, but too much ruins the luscious texture.
03 -
- A last quick whisk before serving keeps the pudding creamy, not gloppy.
- Don’t be stingy with the vanilla—the aroma makes it feel like a bakery treat.