Coconut Chia Pudding (Printer-friendly)
Silky chilled coconut and chia blend sweetened with maple, topped with fruit and coconut flakes.
# What You 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 preparation)
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 mango, berries, or kiwi)
07 - 2 tablespoons unsweetened coconut flakes
08 - 1 tablespoon chopped nuts or seeds (for example, 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 fully emulsified.
02 - Add chia seeds and whisk thoroughly, ensuring even suspension throughout the mixture.
03 - Cover bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours, or overnight. Stir the mixture after 1 hour to promote uniform gel formation.
04 - Once thickened, stir the pudding gently then divide evenly among 4 serving glasses or bowls.
05 - Top with selected fruit, coconut flakes, and nuts or seeds just before serving for optimal texture.
# Expert Tips:
01 -
- You'd never guess something this creamy actually takes just five minutes of effort, almost no cleanup.
- It's endlessly customizable and never gets boring; every topping changes the whole pudding vibe.
02 -
- I once forgot the mid-chill stir, and the next morning my pudding was a solid chia brick—don’t skip that hour-one whisk.
- Letting the coconut milk come to room temperature first keeps it smooth—cold coconut milk loves to split.
03 -
- Pour the mixture into serving glasses before chilling for effortless, ready-to-go portions.
- Toasted coconut flakes make the pudding taste bakery-level—even a minute in a dry pan does the trick.