Coconut Chia Pudding (Printable)
Silky coconut milk and chia seeds, sweetened with maple, chilled and topped with fruit, toasted coconut, and nuts.
# What You Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light)
02 - 3 tablespoons maple syrup or honey (use maple syrup for vegan preparation)
03 - 1 teaspoon pure vanilla extract
04 - 1/8 teaspoon fine sea salt
05 - 6 tablespoons chia seeds
→ Toppings
06 - 1 cup fresh fruit, such as diced mango, berries, or kiwi
07 - 2 tablespoons unsweetened coconut flakes
08 - 1 tablespoon chopped nuts or seeds, such as almonds, pistachios, or pumpkin seeds
# Steps:
01 - In a medium mixing bowl, vigorously whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth and homogenous.
02 - Add chia seeds to the coconut mixture and whisk thoroughly to ensure even dispersion.
03 - Cover the bowl securely with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping of seeds.
04 - Once thickened to a pudding-like consistency, stir to loosen and divide evenly among 4 serving glasses or bowls.
05 - Top each portion with fresh fruit, coconut flakes, and optional nuts or seeds just before serving.
# Expert Advice:
01 -
- You can toss it together in minutes and let the fridge do the magic, so there's zero kitchen stress.
- It's endlessly customizable—with every batch, there's an excuse to play with toppings and flavors.
02 -
- If you rush the chilling step, those seeds stay stubbornly crunchy instead of lush and pudding-like.
- Switching to a finer grain of chia seeds once completely changed the pudding's texture for the better—so check your package before buying.
03 -
- Always whisk the chia seeds in thoroughly, or some bites will be bland while others are oddly crunchy.
- Let the pudding chill overnight if you can—something magical happens as it continues to thicken and the flavors meld.