Coconut Chia Pudding (Print Version)
Silky coconut milk set with chia seeds; chill overnight and top with fresh fruit, coconut flakes and chopped nuts.
# Ingredient List:
→ Chia Base
01 - 13.5 fl oz 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
# Directions:
01 - In a medium mixing bowl, vigorously whisk coconut milk, maple syrup, vanilla extract, and salt until fully blended and smooth.
02 - Add chia seeds to the liquid mixture and whisk thoroughly to distribute seeds evenly.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight. Stir after 1 hour to prevent clumping.
04 - Once the mixture has thickened, stir again for an even texture and divide evenly among 4 individual serving glasses or bowls.
05 - Garnish each portion with your preferred combination of fresh fruit, coconut flakes, and nuts or seeds before serving.
# Expert Advice:
01 -
- The pudding base is shockingly creamy, like a dessert disguised as a healthy breakfast.
- Endless topping options mean it never gets boring, and you can use whatever fruit is lingering in your fridge.
02 -
- If you forget to stir after the first hour, you'll get pockets of jelly instead of that luscious, even creaminess.
- Letting it sit overnight in the fridge makes the flavors deepen and the texture extra smooth.
03 -
- Whisk vigorously at the start—this breaks up clumps before they have a chance to form.
- Layer the pudding and fruit in a glass for visual wow—tiny effort, big impact.