Coconut Chia Pudding (Print Version)
Silky coconut milk and chia seeds chilled to set, topped with fruit, coconut flakes and nuts for a light vegan treat.
# What You 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)
# Preparation Steps:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until fully blended.
02 - Add chia seeds to the bowl and whisk thoroughly to distribute 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 clumping.
04 - Stir the thickened pudding mixture and divide evenly among 4 serving glasses or bowls.
05 - Top each portion with a variety of fresh fruit, coconut flakes, and chopped nuts or seeds as desired before serving.
# Expert Advice:
01 -
- No-cook, make-ahead breakfasts are my not-so-guilty secret for busy mornings.
- Coconut and chia dance together for a luscious texture that feels like dessert but fuels like breakfast.
02 -
- If you forget to stir after the first hour, you might end up with a pudding that’s part pudding, part seed bricks.
- Switching from light to full-fat coconut milk makes the texture go from loose to lusciously creamy.
03 -
- A wide whisk (not a fork) gives the smoothest blend for the base.
- Toasted coconut flakes are a five-minute upgrade for deep flavor—the extra step is always worth it.