Coconut Chia Pudding (Printable View)
Coconut milk and chia seeds whisked with maple and vanilla, chilled to a creamy set and topped with fruit, coconut flakes, and nuts.
# Ingredient List:
→ 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 preparation)
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, e.g., almonds, pistachios, or pumpkin seeds
# How to Make It:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until fully blended and smooth.
02 - Add chia seeds to the mixture and whisk vigorously to evenly distribute the seeds.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours, or overnight, stirring once after the first hour to prevent seeds from settling.
04 - Once thickened, stir the pudding to ensure an even texture, then divide equally among 4 serving glasses or bowls.
05 - Top each portion with fresh fruit, coconut flakes, and optional chopped nuts or seeds just before serving.
# Expert Suggestions:
01 -
- Nobody has to know it basically makes itself overnight — effortless breakfasts are the best kind of secret.
- This pudding is creamy, customizable, and satisfying, yet somehow always feels fresh and light.
02 -
- Don’t skip the stir an hour into chilling — the pudding can get lumpy if you do, and that’s a lesson I learned after an overly adventurous first batch.
- Switching to a wide, shallow bowl helps the chia seeds hydrate evenly — no more surprise dry pockets at the bottom.
03 -
- Try using a fork or tiny whisk to break up seed clumps; it actually works better than a spoon.
- A pinch more salt than you think intensifies the coconut flavor in a surprising way — just don’t overdo it.