Coconut Chia Pudding (Printable version)
Coconut milk and chia seeds chilled until thick, topped with fresh fruit, toasted coconut and nuts.
# What you need:
→ Chia Base
01 - 14 ounces 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)
# How To:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until the mixture is smooth.
02 - Add chia seeds and whisk vigorously to evenly disperse throughout the liquid.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring after 1 hour to prevent clumping.
04 - Once thickened, stir the pudding again. 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 -
- This is the rare dish that takes all of ten minutes to make, yet delivers a silky texture that feels almost like a secret indulgence.
- Once you learn the trick for getting those seeds perfectly plumped, it becomes a dependable favorite for every season.
02 -
- Making this in a rush, I once forgot to stir after the first hour—don’t do that unless you enjoy chia seed lumps in your breakfast.
- Adding extra coconut milk is the secret to adjusting thickness exactly how you like it; just mix in and taste as you go.
03 -
- Aim to use a whisk rather than a spoon—it distributes the chia seeds evenly and prevents dense patches at the bottom.
- Layer the pudding with fruit and coconut in clear glasses for a dessert-worthy presentation, even on an ordinary day.