Coconut Chia Pudding (Printable version)

Chilled coconut milk and chia seeds make a creamy, protein-rich breakfast or dessert, topped with fruit and nuts.

# What You’ll Need:

01 - 1 2/3 cups 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

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)

01 - Whisk together coconut milk, maple syrup, vanilla extract, and sea salt in a medium mixing bowl until fully blended.

02 - Add chia seeds to the coconut mixture and whisk thoroughly to ensure even distribution.

03 - Cover the bowl and refrigerate for at least 4 hours, or overnight. After 1 hour, stir to prevent chia seeds from clumping.

04 - Once thickened, stir the chia pudding again and divide evenly into 4 serving glasses or bowls.

05 - Top each serving with your choice of fresh fruit, coconut flakes, and chopped nuts or seeds before serving.

01 -

You’ll be shocked how little effort delivers a treat that tastes like vacation in a bowl.
It’s endlessly customizable, so you can adapt it to whatever fruit or sweetener you’re craving.

02 -

If you forget to stir after an hour, you might end up with chia clusters instead of pudding—set a timer.
Letting the pudding sit overnight in the fridge makes the flavor deeper and the texture dreamier.

03 -

Adjust the sweetener at the mixing stage—coconut milk can vary in sweetness batch to batch.
A touch of citrus zest (lime or lemon) brightens everything and elevates the tropical aroma.