Coconut Chia Pudding (Printable Version)
Silky coconut and chia seeds chilled with maple, finished with fresh fruit and toasted coconut.
# 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)
# How to Make It:
01 - In a medium mixing bowl, combine coconut milk, maple syrup, vanilla extract, and sea salt. Whisk until fully blended.
02 - Add chia seeds to the liquid mixture. Whisk thoroughly to evenly distribute seeds and prevent clumping.
03 - Cover the bowl with plastic wrap or an airtight lid. Refrigerate for at least 4 hours or overnight, stirring once after 1 hour.
04 - After thickening, stir the pudding to ensure an even consistency, then divide evenly among 4 serving glasses or bowls.
05 - Top each portion with your choice of fresh fruit, coconut flakes, and nuts or seeds immediately before serving.
# Expert Advice:
01 -
- This pudding is ridiculously creamy for something so easy—it feels almost like a breakfast dessert secret.
- It’s endlessly customizable with your favorite toppings, so you never get bored.
02 -
- Learning to stir the pudding after the first hour of chilling avoids tragic clumps that never go away.
- Extra coconut milk can totally rescue overly thick pudding, so don’t panic if it firms up too much overnight.
03 -
- I always use a fork to break up any little clumps before chilling for the creamiest texture.
- Letting the pudding chill overnight guarantees the best set and maximum coconut flavor.