Coconut Chia Pudding (Printable Version)

Silky coconut milk and chia seeds chilled until set, topped with fresh fruit, coconut flakes, and nuts.

# Ingredient List:

01 - 1 2/3 cups canned coconut milk (full-fat or light, as preferred)

02 - 3 tablespoons maple syrup or honey (maple syrup for vegan preparation)

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 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until fully blended.

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

03 - Cover the bowl tightly and refrigerate for a minimum of 4 hours or overnight. Stir after 1 hour to prevent clumping.

04 - After thickening, stir the mixture again and divide equally among 4 serving glasses or bowls.

05 - Top each portion with fresh fruit, coconut flakes, and chopped nuts or seeds as desired before serving.

01 -

This pudding ends boring breakfasts with its creamy texture and gentle sweetness secrets only coconut and maple syrup can share.
It became my favorite because you can prep it in minutes, forget about it in the fridge, and still impress anyone popping by for brunch or dessert.

02 -

If you forget to stir the pudding an hour after chilling, the seeds will clump and the texture won’t be right—so set a timer the first time.
I discovered that using full-fat coconut milk gives a truly dreamy texture, but you can loosen it with extra milk if it’s too thick for your taste.

03 -

If your coconut milk is extra thick, let it sit in warm water before opening the can—it’ll pour and mix far more smoothly.
The secret to an ultra-creamy pudding lies in patience: the overnight chill gives the best results.