Coconut Chia Pudding (Printable)

Chilled coconut milk and chia seeds make a creamy, protein-rich breakfast or dessert, topped with fruit and nuts.

# What you'll need:

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

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

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 - Whisk together coconut milk, maple syrup, vanilla extract, and sea salt in a medium mixing bowl until fully blended.

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

03 - Cover the bowl and refrigerate for at least 4 hours, or overnight. After 1 hour, stir to prevent chia seeds from clumping.

04 - Once thickened, stir the chia pudding again and divide evenly into 4 serving glasses or bowls.

05 - Top each serving with your choice of fresh fruit, coconut flakes, and chopped nuts or seeds before serving.

01 -

When you need breakfast or dessert, it practically makes itself in the fridge overnight.
Even after trying countless variations, this pudding is endlessly forgiving and customizable—it always delivers a smile.

02 -

I once rushed the chilling time and ended up with a gritty mess—patience is everything for creamy consistency.
Stirring once after about an hour in the fridge makes all the difference for even hydration of the seeds.

03 -

Don’t forget to whisk the chia seeds in well—a few extra seconds now means no clumps later.
Chilling overnight allows the flavors to deepen and the texture to set perfectly.