Coconut Chia Pudding (Printable)
Coconut milk and chia seeds chilled until creamy, finished with fruit, coconut flakes, and nuts for a light vegan treat.
# What You Need:
→ Chia Base
01 - 1 2/3 cups (400 ml) 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)
# How To Cook:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until fully blended.
02 - Add chia seeds to the liquid mixture and whisk thoroughly to ensure seeds are evenly distributed.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight. After the first hour, stir the mixture to prevent clumping.
04 - Once thickened, stir the pudding once more; evenly divide into 4 serving glasses or bowls.
05 - Prior to serving, garnish each portion with assorted fresh fruit, coconut flakes, and chopped nuts or seeds as desired.
# Expert Tips:
01 -
- No-cook prep means you can make it even in the height of summer without breaking a sweat.
- The satisfying crunch of fresh fruit against the lush pudding kept me coming back for more than just a healthy breakfast.
02 -
- If you skip stirring after the first hour, the chia seeds clump and ruin the dreamy texture.
- Switching to a whisk instead of a spoon for the first two steps keeps everything light and lump-free.
03 -
- Measure your chia seeds carefully; too much or too little affects the pudding’s magic set.
- Always taste and tweak your sweetness after mixing—coconut milk brands can really vary.