Coconut Chia Pudding (Print View)
Silky coconut milk and chia seeds chilled with maple and vanilla; top with fruit, coconut flakes, or nuts.
# What You'll 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 (almonds, pistachios, or pumpkin seeds)
# How To Make It:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until fully blended.
02 - Add chia seeds and continue whisking until seeds are evenly distributed.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours or overnight, stirring once after the first hour to prevent clumping.
04 - Once the mixture has thickened, stir thoroughly and distribute evenly among four serving glasses or bowls.
05 - Garnish each portion with fresh fruit, coconut flakes, and chopped nuts or seeds as desired before serving.
# Expert Hints:
01 -
- You can mix it up in minutes, then let the fridge do all the work—it's the ultimate lazy cook's delight.
- The creamy, slightly exotic taste feels decadent but it's actually good for you, perfect for guilt-free indulgence.
02 -
- If you forget to stir after the first hour, you'll end up with lumpy pudding and a crunchy surprise at the bottom.
- Letting it sit overnight makes the pudding silkier and deeply coconutty; patience truly pays off here.
03 -
- Always taste and adjust sweetness before you chill—the flavors mellow as it sets.
- Let each serving sit out for 10 minutes before eating so the coconut aromas really shine.