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Creamy Coconut Chia Pudding

A close-up of creamy coconut chia pudding topped with spices in a white bowl on a wooden table.
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Make a rich and creamy coconut chia pudding perfect for a make-ahead breakfast, snack, or dairy-free dessert.

Ingredients

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  • 1/2 cup chia seeds
  • 1 1/2 cups full-fat canned coconut milk
  • 1/4 cup water or unsweetened almond milk (optional, for thinning)
  • 1 tablespoon maple syrup or preferred sweetener (adjust to taste)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl or jar, combine the chia seeds, coconut milk, water (if using), sweetener, vanilla extract, and salt.
  2. Whisk the mixture vigorously for about one minute to break up any clumps of chia seeds.
  3. Let the mixture sit on the counter for 5 minutes, then whisk again thoroughly. This second whisking helps prevent the seeds from settling at the bottom.
  4. Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding reaches a thick, gelatinous consistency.
  5. Check the texture before serving. If it is too thick, stir in a tablespoon of extra liquid until you reach your desired creaminess.
  6. Serve cold with your favorite toppings.

Notes

  • For the creamiest texture, use full-fat canned coconut milk. Do not use the thin coconut milk from a carton.
  • If you prefer a sweeter pudding, increase the maple syrup to 2 tablespoons.
  • For a paleo or keto option, substitute maple syrup with a few drops of liquid stevia or monk fruit sweetener.
  • To make this a tropical chia pudding, add 1/4 cup of shredded unsweetened coconut during the mixing stage.

Nutrition

Find it online: https://recipesfleet.com/coconut-chia-pudding-recipe/