Coconut Chia Pudding (Printable Version)
Silky chia soaked in coconut milk, sweetened with maple and chilled, served with fresh fruit and coconut flakes.
# What You'll Need:
→ Chia Base
01 - 13.5 fl oz canned coconut milk (full-fat or light, as preferred)
02 - 3 tablespoons maple syrup or honey (use maple syrup for vegan option)
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
# How to Make It:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth and fully blended.
02 - Add chia seeds to the coconut mixture and whisk thoroughly to ensure the seeds are well distributed.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping.
04 - Once the mixture has thickened, stir again to redistribute the chia seeds, then divide the pudding equally among 4 serving glasses or bowls.
05 - Top each portion with fresh fruit, coconut flakes, and chopped nuts or seeds just before serving.
# Expert Tips:
01 -
- You can prep everything in five minutes flat and still feel like you made something luxurious.
- The toppings are a riff on whatever fresh fruit or crunchy bits you have on hand, so no two bowls are exactly alike.
02 -
- If you forget to stir after the first hour, expect surprise clumps lurking in your pudding.
- Switching between light and full-fat coconut milk completely changes the richness—try both to see which you crave.
03 -
- Whisk chia seeds in well at the start to avoid sinking clumps at the bottom.
- Chill overnight for a firmer texture that feels more like dessert than breakfast.