Coconut Chia Pudding (Printer-Friendly)
Silky coconut and chia blend chilled overnight, served with fresh fruit and toasted coconut for a light, vegan treat.
# What You'll 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)
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 the coconut milk, maple syrup, vanilla extract, and sea salt until fully blended and smooth.
02 - Add the chia seeds to the coconut mixture and whisk thoroughly until evenly combined.
03 - Cover the bowl securely and refrigerate for a minimum of 4 hours or overnight. Stir the mixture after 1 hour to prevent chia seeds from clumping.
04 - Once fully thickened, stir the pudding again and distribute evenly into 4 serving glasses or bowls.
05 - Add chosen fruit, coconut flakes, and nuts or seeds just before serving.
# Expert Advice:
01 -
- It takes just minutes to mix up, and the magic happens while you sleep or work.
- There are endless ways to top it off, so each bowl becomes its own little celebration.
02 -
- Don’t rush the soaking time – the chia seeds need hours to fully absorb the coconut milk pearls of wisdom learned after a few lumpy attempts&
- Using cold canned coconut milk helps the pudding thicken faster and set with a silkier result&
03 -
- I learned that a tiny squeeze of lime or lemon right before serving brightens the whole pudding&
- Chilling the serving glasses in advance gives that extra “fancy” touch and keeps the pudding cold on hot days&