Coconut Chia Pudding (Printer-friendly)
Silky chia set in coconut milk, sweetened with maple and topped with fresh fruit and toasted coconut.
# What You'll Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light)
02 - 3 tablespoons maple syrup or honey (for vegan option use maple syrup)
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, diced
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 the mixture is completely smooth.
02 - Sprinkle chia seeds into the liquid and whisk vigorously to ensure even distribution without clumping.
03 - Cover the bowl with plastic wrap or an airtight lid. Refrigerate for a minimum of 4 hours or overnight, stirring thoroughly once after the first hour to promote even gelling.
04 - Stir the thickened chia pudding to redistribute any settled seeds, then divide evenly among 4 serving glasses or bowls.
05 - Add your choice of fresh fruit, coconut flakes, and nuts or seeds as toppings immediately before serving.
# Expert Hints:
01 -
- It tastes decadent and creamy, yet it only takes a handful of pantry staples.
- You can dress it up with fruit and crunchy toppings or enjoy it plain for breakfast or dessert.
02 -
- Stirring after one hour really makes the texture perfectly even (my first batch was lumpy for skipping this step).
- A little extra coconut milk can save a pudding that gets too thick—it’s a quick fix I’ve used more than once.
03 -
- Sometimes I blend the base before adding chia seeds for an ultra-silky pudding.
- Tasting before chilling lets you calibrate the sweetness and salt perfectly for your mood.