Coconut Chia Pudding (Printable)
Silky coconut and chia set with maple and vanilla; chilled until spoonable. Vegan, gluten-free, light and nourishing.
# What You'll Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light as preferred)
02 - 3 tablespoons maple syrup or honey (for vegan use maple syrup)
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 sea salt until fully combined and smooth.
02 - Add chia seeds to the liquid mixture and whisk thoroughly to prevent clumping.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for a minimum of 4 hours or overnight, stirring once after 1 hour to promote even hydration.
04 - When the pudding has thickened, stir once more to ensure consistency, then divide evenly among 4 serving glasses or bowls.
05 - Top with selected fresh fruit, coconut flakes, and nuts or seeds immediately before serving.
# Expert Tips:
01 -
- It's the kind of make-ahead treat that always feels secretly virtuous but tastes creamy and decadent.
- You can dress it up or down depending on mood—fresh fruit, toasted coconut, a drizzle of honey, or just plain chill.
02 -
- Skimping on that mid-chill stir once resulted in a lumpy bottom layer—it’s worth the extra step!
- Switching to a finer-grain sea salt once made the sweetness sing in a way I didn’t expect.
03 -
- Letting the pudding chill overnight ensures every spoonful is perfectly creamy.
- An extra sprinkle of sea salt on top right before serving wakes up all the flavors.