Coconut Chia Pudding (Printable)
Coconut milk and chia seeds chilled to a creamy set, gently sweetened and topped with fruit, coconut flakes, and nuts.
# What You 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 Tips:
01 -
- Your prep is done in five minutes, and the fridge does all the magic.
- It’s a perfect make-ahead for busy mornings or impromptu sweet cravings.
02 -
- If you forget to stir it an hour after mixing in the chia, clumps are guaranteed.
- A little salt makes all the flavors pop—it’s tempting to skip, but don’t.
03 -
- Always whisk the coconut milk before measuring, as separation in the can is common.
- Use clear glasses for a stunning layered presentation—everyone eats with their eyes first.