Coconut Chia Pudding (Print Layout)
Coconut milk and chia seeds set into a creamy, make-ahead vegan pudding topped with fresh fruit and toasted coconut.
# What You 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 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, whisk together coconut milk, maple syrup, vanilla extract, and salt until fully blended.
02 - Add chia seeds to the bowl and whisk thoroughly to combine with the coconut milk mixture.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent seeds from clumping.
04 - Once thickened, stir the pudding well and divide evenly among 4 serving glasses or bowls.
05 - Garnish with fresh fruit, coconut flakes, and nuts or seeds as desired before serving.
# Expert Suggestions:
01 -
- Chia pudding feels fancy but comes together in minutes—your secret shortcut for effortless breakfasts.
- You can dress it up with fresh fruit or crunchy nuts, which makes everyone think you tried much harder than you actually did.
02 -
- Missing the mid-chill stir? You’ll end up with pockets of crunchy seeds in the middle—ask me how I know.
- If it comes out firmer than you hoped, just stir in a splash or two of extra coconut milk and the texture will soften right up.
03 -
- Always use a metal whisk; wooden spoons leave too many seeds stuck to the sides and bottom.
- Let the finished pudding sit at room temp for ten minutes before serving so the coconut flavor shines through.