Coconut Chia Pudding Recipe

Introduction

This Coconut Chia Pudding is a creamy, naturally sweetened treat that’s perfect for breakfast or a healthy snack. With rich coconut milk and a touch of maple syrup, it’s both satisfying and easy to prepare.

Ingredients

• 1 can of full-fat coconut milk (14 fluid ounces)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 5 tablespoons chia seeds
• Fresh berries (such as raspberries and blueberries)
• Toasted coconut flakes

Instructions

1. Step 1: In a large bowl, whisk together the coconut milk, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
2. Step 2: Slowly pour in the chia seeds while whisking quickly to prevent clumps. Mix until the chia seeds are evenly distributed throughout the liquid.
3. Step 3: Let the mixture sit at room temperature for 15 minutes to allow the chia seeds to plump up. Give it one final stir, then divide the pudding into glass jars or containers. Refrigerate for at least 4 hours or overnight for a creamier texture.
4. Step 4: When ready to serve, top the pudding with fresh berries and toasted coconut flakes for added flavor and texture.

Tips & Variations

• For a sweeter pudding, add more maple syrup or a drizzle of honey before refrigerating.
• Try stirring in a spoonful of nut butter or cacao powder for a different flavor twist.
• Use almond milk or another plant-based milk as a lighter alternative to coconut milk.
• To toast coconut flakes, simply heat them in a dry skillet over medium heat, stirring frequently until golden brown.

Storage

Store the chia pudding covered in the refrigerator for up to 4 days. Before serving, give it a good stir if any liquid has separated. It can be eaten cold or allowed to come to room temperature. Fresh toppings are best added just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without maple syrup?

Yes, you can omit the maple syrup or substitute it with honey, agave nectar, or another sweetener of your choice depending on your dietary preferences.

How thick should the pudding be after chilling?

The pudding should have a creamy, gel-like consistency similar to a thick custard. If it seems too thin, allow it to chill longer or add a bit more chia seeds next time.

Coconut Chia Pudding Recipe

Print Recipe

★★★★★

4.6 from 130 reviews

This Coconut Chia Pudding is a creamy, dairy-free dessert or breakfast option made with full-fat coconut milk, chia seeds, and natural sweeteners. Infused with vanilla and cinnamon, it’s a healthy and refreshing dish topped with fresh berries and toasted coconut flakes, perfect for a nutritious start to your day or a light, satisfying treat.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 10 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 can full-fat coconut milk (14 fluid ounces)
• 5 tablespoons chia seeds

Flavorings and Sweeteners

• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt

Toppings

• Fresh berries (raspberries and blueberries recommended)
• Toasted coconut flakes

Instructions

1. Combine the base ingredients: In a large bowl, whisk together the full-fat coconut milk, maple syrup, vanilla extract, cinnamon, and kosher salt thoroughly until the mixture is smooth and fully combined.
2. Add chia seeds: Slowly pour in the chia seeds while whisking quickly to prevent any clumps from forming. Continue mixing until the chia seeds are evenly dispersed throughout the liquid.
3. Let chia seeds plump: Allow the mixture to sit at room temperature for 15 minutes to enable the chia seeds to absorb the liquid and swell. Stir the pudding once more to ensure an even consistency.
4. Refrigerate to set: Divide the mixture into glass jars or serving containers and refrigerate for a minimum of 4 hours, or preferably overnight, to achieve a creamy, pudding-like texture.
5. Serve with toppings: When ready to eat, top the pudding with fresh berries like raspberries and blueberries, and sprinkle toasted coconut flakes on top for added texture and flavor.

Notes

• Use full-fat coconut milk for the creamiest texture; light coconut milk may result in a thinner pudding.
• Maple syrup can be substituted with honey or agave nectar if preferred.
• Letting the pudding chill overnight enhances flavor and texture.
• Stir the pudding once after the initial 15-minute rest to break up any clumps before refrigerating.
• For a nutty crunch, consider adding chopped nuts as a topping.

Keywords: coconut chia pudding, vegan chia pudding, healthy breakfast, dairy-free dessert, coconut milk pudding, chia seed recipe