Coconut Chia Pudding (Print)
Silky coconut and chia seeds chilled until creamy, sweetened with maple, topped with fruit and coconut flakes.
# What You Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light, as preferred)
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:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth and uniform.
02 - Add chia seeds to the coconut mixture and whisk thoroughly to distribute seeds evenly.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours or overnight. Stir once after 1 hour to prevent seeds from clumping.
04 - Once the mixture has thickened, stir well again to homogenize the texture, then divide evenly among four serving glasses or bowls.
05 - Top each portion with fresh fruit, coconut flakes, and nuts or seeds as preferred before serving.
# Expert Advice:
01 -
- This pudding has a creamy, dessert-like texture but feels light enough for breakfast—you’ll want to eat it straight from the fridge.
- It became my last-minute potluck savior whenever friends with different diets were coming over because it checks all the boxes: vegan, gluten-free, and dairy-free.
02 -
- I’ve learned not to skip the mid-chill stir—otherwise, you get sad, gummy clumps at the bottom.
- Letting it sit overnight makes the texture even more luscious, and the flavors seem to meld by morning.
03 -
- If you want extra creaminess, use a can of full-fat coconut milk and stir in a tiny bit of coconut cream if you have it.
- Chilling overnight gives the flavors more time to deepen and improves the pudding’s luxurious silkiness.