When mornings feel like a whirlwind, this easy coconut chia pudding becomes my calm in the storm—kind of like a mini-vacation for my taste buds. It’s creamy, dreamy, and oh-so-refreshing, especially when topped with a mix of fresh berries and crunchy nuts. Last weekend, I even found myself tossing in some dark chocolate shavings—because, why not?
Steps
- In a medium-sized bowl or large measuring cup, combine coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt. Use a fork to mix until the chia seeds are evenly distributed throughout the mixture.
- Cover the bowl and place it in the refrigerator overnight to allow the chia seeds to absorb the liquid and thicken into a pudding-like consistency. If possible, give the mixture another stir before going to bed.
- The next morning, stir the pudding once more to ensure the chia seeds are evenly mixed. Taste and adjust the sweetness by adding more maple syrup if desired.
- Serve the pudding by portioning it into bowls and adding your choice of toppings, such as fresh fruit, toasted coconut flakes, or a dollop of jam. Enjoy your creamy, nutritious coconut chia pudding!
- For storage, place the pudding in an airtight container and refrigerate for up to 5 days. For longer storage, freeze in airtight containers for up to 2 months and thaw in the refrigerator overnight before serving.
Ingredients
- 1 can of light coconut milk
- 1/4 cup chia seeds
- 2 to 3 tablespoons maple syrup or honey (use maple syrup for a vegan option)
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
Nutritional Values
Calories: 692kcal | Carbohydrates: 56g | Protein: 8g | Fat: 44g | Saturated Fat: 28g | Potassium: 244mg | Fiber: 20g | Sugar: 16g | Vitamin C: 4mg | Calcium: 380mg | Iron: 4mg
FAQ
- Can I use regular milk instead of coconut milk for this chia pudding?
- While you can use regular milk, coconut milk is recommended for its creaminess and tropical flavor, which enhance the overall taste and texture of the pudding.
- How long does coconut chia pudding last in the refrigerator?
- Coconut chia pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it a convenient option for meal prep.
- Is it possible to make this recipe vegan?
- Yes, you can easily make this recipe vegan by using maple syrup instead of honey as the sweetener.
- Can I freeze coconut chia pudding?
- Yes, you can freeze the pudding in airtight freezer-safe containers for up to 2 months. Thaw each portion overnight in the refrigerator before serving.
- What are some suggested toppings for coconut chia pudding?
- You can top your pudding with fresh berries, chocolate chips, toasted coconut flakes, granola, or your favorite jam for added flavor and texture.
Tips
- Stir Thoroughly: Ensure you mix the chia seeds well with the other ingredients to avoid clumps forming in your pudding. A fork can be particularly effective for distributing the seeds evenly.
- Adhere to the Ratios: Stick to the specified ingredient ratios to achieve the ideal pudding texture. Deviating from these measurements can alter the consistency.
- Overnight Refrigeration: Allow the mixture to sit in the refrigerator overnight to let the chia seeds fully absorb the liquid and expand to a pudding-like consistency.
- Prepare Toppings Ahead: Get your toppings ready in advance so you can quickly add them to your pudding each morning, making breakfast even more convenient.
Equipment
- Small Whisk – Useful for mixing ingredients without splashing.
- Cute Little Jars – For storing and serving the chia pudding.
- Clear Mixing Bowls – Ideal for mixing and storing, and they are often dishwasher-safe.
