Coconut Chia Pudding (Print version)
Silky coconut milk and chia seeds chilled with maple and vanilla, finished with fruit, coconut flakes, and nuts.
# Ingredient List:
→ 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 preparation)
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 smooth and evenly mixed.
02 - Add chia seeds to the mixture 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, preferably overnight. Stir the mixture once after 1 hour to prevent chia seeds from clustering.
04 - After the chia has absorbed the liquid and the mixture is thickened, stir well and divide the pudding evenly among 4 serving glasses or bowls.
05 - Top each portion with a selection of fresh fruit, coconut flakes, and your choice of nuts or seeds before serving.
# Expert Advice:
01 -
- The coconut and chia meld into a rich treat that tastes far more indulgent than the healthy label suggests.
- This is my breakfast fix for slow days because it takes all of ten minutes to prepare—then just let the fridge do the rest.
02 -
- Once I forgot to stir after the first hour and ended up with chia clumps hiding in the corner—not fun to chew through.
- Swapping in extra coconut milk for a looser texture completely changed my mind about pudding for breakfast—it goes down smooth and light.
03 -
- I once learned the hard way: never skip the stir after an hour—clumps will haunt you.
- Always use a fresh can of coconut milk; if it smells musty, so will your pudding.