Coconut Chia Pudding (Printable Version)
Silky coconut milk and chia seeds chilled until set, topped with fresh fruit, coconut flakes, and nuts.
# What You Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light)
02 - 3 tablespoons maple syrup or honey
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 (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:
01 - In a medium mixing bowl, vigorously whisk coconut milk, maple syrup, vanilla extract, and sea salt until the mixture achieves a uniform consistency.
02 - Add chia seeds to the liquid base and whisk well to distribute evenly.
03 - Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping.
04 - Once set and thickened, stir the pudding and divide evenly among 4 serving glasses or bowls.
05 - Top individual servings with your selection of fresh fruit, coconut flakes, and chopped nuts or seeds before serving.
# Expert Hints:
01 -
- This pudding ends boring breakfasts with its creamy texture and gentle sweetness secrets only coconut and maple syrup can share.
- It became my favorite because you can prep it in minutes, forget about it in the fridge, and still impress anyone popping by for brunch or dessert.
02 -
- If you forget to stir the pudding an hour after chilling, the seeds will clump and the texture won’t be right—so set a timer the first time.
- I discovered that using full-fat coconut milk gives a truly dreamy texture, but you can loosen it with extra milk if it’s too thick for your taste.
03 -
- If your coconut milk is extra thick, let it sit in warm water before opening the can—it’ll pour and mix far more smoothly.
- The secret to an ultra-creamy pudding lies in patience: the overnight chill gives the best results.