Coconut Chia Pudding (Printable version)
Silky coconut and chia pudding, chilled to set and topped with fruit, coconut flakes, and nuts for a light vegan treat.
# 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 (use maple syrup for vegan)
03 - 1 teaspoon pure vanilla extract
04 - 1/8 teaspoon fine sea salt
05 - 6 tablespoons chia seeds
→ Toppings (optional)
06 - 1 cup assorted fresh fruit (mango, berries, or kiwi suggested)
07 - 2 tablespoons unsweetened coconut flakes
08 - 1 tablespoon chopped nuts or seeds (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 completely smooth.
02 - Add chia seeds to the bowl and whisk thoroughly to combine evenly.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours, or overnight. Stir once after 1 hour to ensure seeds distribute evenly and prevent clumping.
04 - Once the mixture has thickened, stir the pudding again to ensure consistency, then divide equally among 4 serving glasses or bowls.
05 - Top with fresh fruit, coconut flakes, and chopped nuts or seeds as desired before serving.
# Expert Advice:
01 -
- It practically makes itself while you sleep, leaving your mornings peaceful and stress-free.
- I reach for it whenever I want something that feels both indulgent and virtuous—yes, that exists.
02 -
- If you skip the mid-chill stir, you’ll end up with stubborn chia clumps—trust me, I thought it was a myth once.
- Letting the pudding sit overnight always gives you a thicker, silkier texture than hurrying it for just a few hours.
03 -
- Use a whisk or fork, not a spoon, to make sure the chia seeds are fully separated from the start.
- A small pinch of salt is the secret that keeps this from tasting flat.