Coconut Chia Pudding (Printable)
Silky coconut and chia seeds chilled to set, sweetened with maple and topped with fruit and coconut flakes.
# What You'll 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 It:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until fully blended.
02 - Add chia seeds and whisk thoroughly to ensure seeds are evenly distributed.
03 - Cover bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours or overnight, stirring once after 1 hour to prevent clumping.
04 - After thickening, stir the mixture again and evenly portion into 4 serving glasses or bowls.
05 - Garnish each portion with your choice of fresh fruit, coconut flakes, and nuts or seeds prior to serving.
# Expert Advice:
01 -
- It feels fancy and refreshing, but takes almost no effort to prepare the night before.
- The pudding easily adapts to your favorite toppings, so no two mornings are ever exactly the same.
02 -
- I once forgot to stir the pudding after one hour and ended up with a lump of chia cement in the middle.
- A little extra coconut milk thins the pudding perfectly if it comes out thicker than planned.
03 -
- Always taste and adjust the sweetener while mixing; coconut milk brands vary in richness.
- Chill overnight for the thickest, most luxurious result—four hours is bare minimum.