Coconut Chia Pudding (Printable)
Silky coconut milk and chia seeds chilled until thick, finished with fruit, coconut flakes and nuts for a light, nourishing 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 (for vegan, use maple syrup)
03 - 1 teaspoon pure vanilla extract
04 - 1/8 teaspoon fine sea salt
05 - 6 tablespoons chia seeds
→ Toppings (optional)
06 - 1 cup assorted fresh fruit (mango, berries, or kiwi)
07 - 2 tablespoons unsweetened coconut flakes
08 - 1 tablespoon chopped nuts or seeds (almonds, pistachios, or pumpkin seeds)
# Steps:
01 - In a medium mixing bowl, vigorously whisk together coconut milk, maple syrup, vanilla extract, and fine sea salt until the mixture is smooth and well combined.
02 - Add chia seeds to the liquid base and whisk thoroughly to evenly distribute the seeds.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight. Stir the mixture once after 1 hour to prevent clumping.
04 - Once the mixture has thickened to a pudding-like consistency, stir well and divide evenly among 4 serving glasses or bowls.
05 - Top each portion with fresh fruit, coconut flakes, and chopped nuts or seeds as desired. Serve immediately or keep chilled until ready to enjoy.
# Expert Tips:
01 -
- It’s a make-ahead treat that practically prepares itself while you sleep, perfect for busy days.
- The creamy, coconutty base adapts to any fruit or crunch you’re in the mood for, so it never gets boring.
02 -
- If you don’t whisk the chia seeds enough in the first minute, you’ll end up with lumpy bits that never quite soften.
- Letting the pudding sit even longer than four hours makes it creamier and somehow more luxurious—I always aim for overnight now.
03 -
- A vigorous first stir makes all the difference between silky and lumpy pudding.
- Chill your pudding glasses ahead for a super refreshing finish, especially on hot days.