Coconut Chia Pudding (Printable)
Chilled coconut milk thickened with chia seeds, sweetened with maple and topped with fresh fruit and coconut flakes.
# What You'll Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light, as preferred)
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)
# Directions:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth and uniformly blended.
02 - Sprinkle chia seeds over the coconut mixture and whisk thoroughly to ensure even suspension of seeds.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours or overnight. Stir after 1 hour to prevent clumping.
04 - Once the pudding has thickened, stir again to ensure even texture. Divide evenly among 4 serving glasses or bowls.
05 - Top each portion with fresh fruit, coconut flakes, and chopped nuts or seeds as desired before serving.
# Expert Advice:
01 -
- It’s the sort of treat that looks like you fussed, even though all you did was whisk and wait.
- The balance of coconut creaminess and fresh fruit keeps things light and never too sweet.
02 -
- One time I forgot to stir after the first hour and ended up with stubborn clumps—never again.
- Switching to maple syrup from honey made the flavor more balanced and let me serve it to everyone, dietary restrictions or not.
03 -
- For the creamiest pudding, stick with full-fat coconut milk and let it chill overnight.
- I sometimes add a pinch of lime zest or cardamom to brighten the flavor, especially on warm mornings.