Description
This Coconut Chia Pudding is a creamy, nutritious, and easy-to-make breakfast or snack option. It features light coconut milk blended with chia seeds, a touch of natural sweetness from honey or maple syrup, and a hint of vanilla. Refrigerated overnight to achieve a perfect pudding consistency, it can be customized with your favorite toppings like fresh fruit, nuts, or jam for a delicious and wholesome treat.
Ingredients
Scale
Base Ingredients
- 1 14-ounce can light coconut milk
- 5 tablespoons chia seeds
- 1 tablespoon honey (or maple syrup for vegan option)
- 1/2 teaspoon pure vanilla extract
- Tiny pinch kosher salt
Toppings (optional)
- Fresh fruit (such as berries, mango, or banana slices)
- Jam
- Nuts (such as almonds, walnuts, or pistachios)
Instructions
- Mix Ingredients: In a medium mixing bowl or large liquid measuring cup, stir together the light coconut milk, chia seeds, honey or maple syrup, pure vanilla extract, and a tiny pinch of kosher salt until the chia seeds are evenly distributed. Using a fork helps to break up any clumps. Cover the mixture and refrigerate it overnight.
- Stir and Serve: The next morning, stir the mixture once more to evenly distribute any settled chia seeds. Taste and add more maple syrup if you prefer a sweeter pudding. Then portion the pudding into serving bowls and add your preferred toppings such as fresh fruit, nuts, or jam. Enjoy immediately.
Notes
- Refrigerating overnight is essential for the chia seeds to absorb the liquid and achieve the pudding texture.
- If you forget to stir before refrigeration, don’t worry; the texture will still be delicious.
- For a vegan version, substitute honey with maple syrup.
- Adjust the sweetness to your preference after refrigeration.
- Toppings can be varied to keep the pudding interesting and nutritious.
