Coconut Chia Pudding
This Coconut Chia Pudding is SO EASY! Creamy, nourishing, and naturally sweetened with honey or maple syrup, perfect for breakfast or a light dessert.
Equipment
- Medium Bowl
- Mason Jar
- Refrigerator
Ingredients
- 1 cup coconut milk canned full-fat for the creamiest texture
- 1/4 cup chia seeds
- 2 tablespoons honey or maple syrup adds natural sweetness; choose your favorite
- 1 teaspoon vanilla extract enhances the overall flavor with a warm, sweet aroma
- fresh fruit for topping such as berries, mango, or sliced banana
- unsweetened shredded coconut optional, for extra texture and a coconut boost
Instructions
Step 1: Combine the Ingredients
- In a medium bowl or a mason jar, pour in 1 cup of rich coconut milk. Add 1/4 cup of chia seeds and stir thoroughly to ensure the seeds are evenly distributed and not clumping. Next, add 2 tablespoons of honey or maple syrup for sweetness, followed by 1 teaspoon of vanilla extract for that lovely depth of flavor. Mix everything well until you have a uniform liquid mixture.
Step 2: Let the Pudding Set
- Cover the bowl or seal the jar with a lid and refrigerate. The chia seeds will absorb the coconut milk and expand, transforming the mixture into a thick, pudding-like consistency. This usually takes about 4 hours, but for best results, leave it overnight. This no-cook process makes it incredibly convenient for meal prepping.
Step 3: Stir and Serve
- Once chilled and set, give the pudding a good stir to break up any clumps. If the pudding is too thick for your liking, feel free to stir in a little more coconut milk until you reach the desired consistency. Then, top with your favorite fresh fruit such as berries, mango chunks, or banana slices. For an added crunch and coconut flavor, sprinkle some unsweetened shredded coconut on top.
Optional Step: Customize Your Toppings
- Go beyond the basics by experimenting with nuts, seeds, or a drizzle of nut butter. Toasted coconut flakes or a sprinkle of cinnamon can also elevate the flavor profile. One of my favorite indulgences is pairing this pudding with a side of Coconut Macaroons for a coconut lover’s dream dessert spread.
Notes
- Stir the chia seeds thoroughly at the start to prevent clumping.
- Use full-fat coconut milk for the creamiest texture; avoid watered-down versions.
- Store the pudding covered in the fridge for up to 5 days and stir in coconut milk if it thickens too much.
- Customize toppings seasonally with fresh fruits or nuts to keep it exciting.
- For a vegan version, substitute honey with maple syrup.