Coconut Chia Pudding (Printable)
Chilled coconut milk and chia seeds set creamy with maple and vanilla, topped with fresh fruit, coconut flakes or nuts.
# What You'll Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light)
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)
# Method:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until well blended.
02 - Add chia seeds and whisk thoroughly to ensure even distribution.
03 - Cover 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 - After thickening, give the pudding a final stir and divide evenly among 4 serving glasses or bowls.
05 - Garnish each portion with fresh fruit, coconut flakes, and nuts or seeds as desired before serving.
# Expert Hints:
01 -
- Your fridge does the heavy lifting, giving you time for morning coffee or evening relaxation.
- It’s endlessly versatile, easily dressed up for dessert or pared back for a quick, healthy breakfast.
02 -
- Once, I forgot to stir after the first hour and found all the seeds glued together at the bottom.
- A splash of extra coconut milk at serving time softens up pudding that set too firm—don’t panic if it looks too solid.
03 -
- Whisking twice (once at the start, once after an hour) guarantees creamy, lump-free pudding every time.
- Adding a splash of lime juice to the fruit topping transforms each bite with gentle zing.