Coconut Chia Pudding (Printable)
Silky coconut and chia layered with maple and vanilla; chill until spoonable and top with fresh 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 assorted 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, vigorously whisk coconut milk, maple syrup, vanilla extract, and sea salt until the mixture achieves a uniform consistency.
02 - Add chia seeds to the liquid base and whisk well to distribute evenly.
03 - Cover the bowl tightly with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping.
04 - Once set and thickened, stir the pudding and divide evenly among 4 serving glasses or bowls.
05 - Top individual servings with your selection of fresh fruit, coconut flakes, and chopped nuts or seeds before serving.
# Cooking Tips:
01 -
- The pudding is ridiculously easy to throw together on lazy nights so you wake up to breakfast already made.
- You can make it endlessly new each time with whatever fruit or crunchy extras are around.
02 -
- One time I skipped stirring after the first hour and ended up with chia cement at the bottom—don’t make my mistake.
- Letting it sit overnight creates an even thicker, almost spoon-standing texture if you love a true pudding feel.
03 -
- Let the pudding mix rest for ten minutes, then stir again before final chilling—this distributes the chia for perfect texture.
- Gently fold in chopped fruit right before serving so vibrant pieces don’t wilt in the fridge.