Coconut Chia Pudding (Printable)
Creamy coconut milk and chia blend chilled until thick, topped with fresh fruit and coconut flakes.
# 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
# How-To Steps:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture becomes smooth and fully blended.
02 - Incorporate chia seeds and whisk vigorously to evenly distribute throughout the liquid.
03 - Cover the bowl securely with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours, stirring once after the first hour to prevent seeds from clumping.
04 - Remove from refrigeration, gently stir the thickened mixture, and divide evenly among 4 serving glasses or bowls.
05 - Finish with a selection of fresh fruit, coconut flakes, and nuts or seeds as desired before serving.
# Helpful Tips:
01 -
- No cooking required & just mix, chill, and enjoy creamy goodness without breaking a sweat.
- This pudding doubles up beautifully as breakfast or dessert, so it fits any craving or mood.
02 -
- Learned the hard way: skipping the one-hour stir will give you a lumpy layer at the bottom.
- I once tried this with cold coconut milk straight from the fridge and the seeds clumped—let it come to room temp first for best results.
03 -
- If your pudding is too thick, whisk in a splash more coconut milk before serving & don’t be shy adjusting the texture.
- The secret to the creamiest set is letting it chill overnight; the transformation is worth the wait.