Coconut Chia Pudding (Printable version)
Silky coconut milk and chia seeds chilled until thick, finished with fruit, coconut flakes, and nuts.
# List of ingredients:
→ 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)
# Directions:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is completely smooth.
02 - Add chia seeds to the liquid mixture and whisk thoroughly to disperse evenly.
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 the seeds from settling.
04 - Once fully thickened, stir the pudding again and divide evenly among four serving glasses or bowls.
05 - Garnish each portion with fresh fruit, coconut flakes, and a sprinkle of chopped nuts or seeds as desired before serving.
# Expert Advice:
01 -
- No early wakeup call—just five minutes of prep the night before and breakfast feels special.
- It’s endlessly adaptable; I’ve switched up the toppings with whatever fruit or crunchy bits I have, so it never gets old.
02 -
- The first time I skipped the one-hour stir, my chia pudding turned into an odd lumpy custard—don’t make that mistake.
- If you use cold coconut milk straight from the pantry, it sets up even silkier—room temperature works too, but the texture shifts just slightly.
03 -
- I learned to always taste for sweetness before chilling, as the flavor mellows overnight.
- A dusting of toasted coconut flakes makes the pudding feel extra special without much effort.