Coconut Chia Pudding (Printable)
Silky chilled coconut and chia blend sweetened with maple, topped with fruit and coconut flakes.
# What You'll Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light)
02 - 3 tablespoons maple syrup or honey
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, whisk together the coconut milk, maple syrup or honey, vanilla extract, and sea salt until the mixture is smooth.
02 - Add chia seeds to the coconut milk base and whisk thoroughly to ensure even distribution.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight. Stir the mixture once after 1 hour to prevent clumping.
04 - Stir the pudding once more to ensure consistent texture, then divide evenly among 4 serving glasses or bowls.
05 - Garnish each portion with fresh fruit, coconut flakes, and chopped nuts or seeds as desired before serving.
# Expert Advice:
01 -
- It secretly works as both a grab-and-go breakfast and a silky, guilt-free dessert.
- You only need pantry ingredients and a bit of patience—the fridge does the magic for you.
02 -
- Once, distracted by a phone call, I forgot to stir the mixture after the first hour—big mistake, because lumps appeared and never quite vanished.
- Switching to a hand whisk instead of a spoon midway through made the base unbelievably airy and lump-free.
03 -
- Always stir the chia mixture at least once after the first hour or you’ll end up with sneaky clumps hidden at the bottom.
- Give coconut flakes a quick toast—the nutty aroma doubles the wow factor.