Coconut Chia Pudding (Printable Version)
Coconut milk and chia seeds chilled to a creamy, lightly sweetened pudding topped with fruit and toasted coconut.
# 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 assorted fresh fruit, such as diced mango, berries, or sliced 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 salt until mixture is smooth and homogeneous.
02 - Add chia seeds to the coconut mixture and whisk thoroughly to ensure even distribution and prevent clumping.
03 - Cover bowl with plastic wrap or airtight lid and refrigerate for at least 4 hours, or overnight. After 1 hour, stir to break up any clumps, then continue chilling.
04 - Once thickened, stir the pudding again to ensure consistency, then divide mixture evenly among 4 serving glasses or bowls.
05 - Top each portion with selected fresh fruit, coconut flakes, and chopped nuts or seeds immediately before serving.
# Expert Advice:
01 -
- You won’t believe how little effort it takes to get a dreamy, restaurant-worthy pudding.
- It’s a crowd-pleaser that somehow feels fancy and comforting at the same time.
02 -
- Once I forgot to re-stir the pudding after the first hour, and wound up with a layer of soggy seeds—don’t skip that step.
- Letting the pudding chill overnight gives the flavors more time to mingle and the texture gets even silkier.
03 -
- If the pudding is too thick after chilling, stir in a little more coconut milk until you get your ideal spoonable texture.
- Toasted coconut and nuts transform each bite—just toast them in a dry pan for a few minutes until fragrant.