Coconut Chia Pudding (Printable)
Creamy coconut and chia set overnight, sweetened with maple and served with fresh fruit and coconut flakes.
# What You'll Need:
→ Chia Base
01 - 13.5 fl oz canned coconut milk (full-fat or light)
02 - 3 tbsp maple syrup or honey (use maple syrup for vegan option)
03 - 1 tsp pure vanilla extract
04 - 1/8 tsp fine sea salt
05 - 6 tbsp chia seeds
→ Toppings (optional)
06 - 1 cup assorted fresh fruit such as mango, berries, or kiwi
07 - 2 tbsp unsweetened coconut flakes
08 - 1 tbsp chopped nuts or seeds (almonds, pistachios, or pumpkin seeds)
# How To Make It:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and fine sea salt until evenly incorporated.
02 - Add chia seeds and thoroughly whisk to ensure even distribution without lumps.
03 - Cover the bowl with plastic wrap or use an airtight lid; refrigerate for a minimum of 4 hours or overnight. Stir after 1 hour to prevent clumping.
04 - Once thickened, stir the pudding to redistribute any settled seeds, then divide evenly among 4 serving glasses or bowls.
05 - Garnish each portion with fresh fruit, coconut flakes, and chopped nuts or seeds as desired prior to serving.
# Expert Tips:
01 -
- It tastes like a creamy tropical treat, yet secretly packs fiber and omega-3s.
- It takes just ten minutes of hands-on work—the fridge does the rest.
02 -
- Once I forgot to stir after an hour and ended up with an uneven, lumpy pudding—don't skip that mid-chill mix!
- Switching to full-fat coconut milk made it velvety and rich, like a tropical mousse.
03 -
- Always let chia sit for at least four hours or overnight for the silkiest pudding.
- The secret to ultimate creaminess is using full-fat coconut milk and whisking vigorously at the start.