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Chia Pudding with Coconut Milk

This chia pudding recipe with coconut milk is absolutely delicious! Made with chia seeds, coconut milk, maple syrup, and vanilla, it's easy to make and perfect for breakfast or dessert. Serves 2-3 depending on your portion size.
Course Breakfast, Dessert
Cuisine American
Keyword chia seeds, coconut
Prep Time 5 minutes
2 hours
Servings 3 servings

Ingredients

  • 1 can full fat coconut milk = about 2 cups
  • 6 tablespoons chia seeds
  • 2 tablespoons maple syrup, to taste
  • 1 teaspoon vanilla extract
  • 1 Pinch of salt
  • Toppings: coconut flakes toasted coconut, fresh fruit, nuts, granola

Instructions

  • Prep coconut milk: Coconut milk, especially full fat, tends to separate in the can. You'll find a thick layer of coconut cream on the bottom and then coconut water on top. This all needs to be blended back together. I find it useful to store the can upside down so the cream comes to the "top" of the can where you open it. Then pour it into a mixing bowl and use a fork, whisk, or frother to blend the clumps back in as best you can.
  • Mix your base: To the coconut milk, add maple syrup, vanilla extract, and salt until smooth. Stir in the chia seeds, making sure they are fully distributed and not clumping together.
  • Let it rest and stir again: Let the mixture sit for about 10 minutes, then give it another good stir to prevent clumping as the seeds begin to hydrate.
  • Refrigerate: Refrigerate for at least 2 hours, or overnight for the thickest texture. You can chill in the mixing bowl or go ahead and pour into mason jars or glasses - up to you! I like to use the bowl so i can give it a good wide stir before eating.
  • Add toppings and enjoy: Before eating, portion into bowls and top your pudding with fresh fruit, toasted coconut, coconut flakes, or any toppings you love.