Coconut Chia Pudding

Simple make-ahead coconut chia pudding sweetened with honey or maple syrup and topped with toasted coconut flakes.

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Prep Time 16

Cook Time 8

Total Time 8 54

Servings 4 servings

Equipment

mixing bowl or large measuring jug
Whisk or fork
small saucepan (optional for warming honey)
jars or containers

Ingredients

?1 cancoconut milk400 millilitres
?1/2 cupwater
?1/2 cupchia seeds
?1/4 cuphoney warmed or maple syrup
?1/4 cuptoasted coconut flakes

Instructions

Pour 400 millilitres coconut milk and ½ cup water into a mixing bowl or large measuring jug; whisk until smooth and well combined.
If using honey, warm ¼ cup honey until pourable (microwave 10–20 seconds or heat gently in a small saucepan). If using maple syrup, skip warming.
Add ½ cup chia seeds and ¼ cup warmed honey or ¼ cup maple syrup to the liquid; whisk thoroughly with a fork or whisk until evenly distributed and the mixture begins to thicken.
Stir in ¼ cup toasted coconut flakes until evenly combined (optional: reserve a small amount for topping).
Let the mixture sit at room temperature for about 10 minutes, then whisk once more to break up any chia clumps.
Portion the pudding into jars or containers if desired, cover, and refrigerate for at least 4 hours or overnight until set.
Serve chilled; top with any reserved toasted coconut flakes if you set some aside.

Notes

Taste the pudding mix, if you don't love the flavor of coconut you can add vanilla extract.
Serve your coconut puddings with fresh fruit or berries: Banana, raspberries, strawberries, sliced blueberry and mango all pair well with this pudding.
Coconut milk: I use full fat coconut milk. If you are going to use coconut cream instead of milk, reduce the volume to 200 millilitres (half a can) and increase the water to 1 cup of water.
Chia seeds: White or black chia seeds are fine
Honey:warming the honey will make it easier to stir it into the pudding.