Coconut Chia Pudding (Printable View)
Silky coconut chia pudding chilled and garnished with fruit, toasted coconut flakes, and nuts for a light vegan, gluten-free finish.
# What You Need:
→ Chia Base
01 - 1 2/3 cups (400 ml) canned coconut milk (full-fat or light)
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 to the liquid mixture and whisk thoroughly to ensure seeds are evenly distributed.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight. After the first hour, stir the mixture to prevent clumping.
04 - Once thickened, stir the pudding once more; evenly divide into 4 serving glasses or bowls.
05 - Prior to serving, garnish each portion with assorted fresh fruit, coconut flakes, and chopped nuts or seeds as desired.
# Expert Advice:
01 -
- It feels indulgent, but you can make it half-awake in under ten minutes.
- The pudding is endlessly customizable—you’ll never get bored with breakfast again.
02 -
- Once I skipped the one-hour stir and ended up with a lumpy mess—it’s worth setting a timer.
- Adding just a splash of extra coconut milk can rescue the pudding if it’s gotten too firm for your liking.
03 -
- Always whisk the seeds in well—the smoother the mix, the better the pudding sets.
- A few drops of almond extract can add an extra twist, especially if you’re topping with stone fruit or cherries.