Description
Make this simple, creamy coconut chia pudding ahead of time for a healthy, dairy-free breakfast or snack.
Ingredients
Scale
- 1/2 cup chia seeds
- 2 cups full-fat canned coconut milk
- 2 tablespoons maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl or a jar with a lid, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and salt.
- Whisk the mixture vigorously for about one minute until all ingredients are well combined and no clumps remain.
- Let the mixture sit on the counter for 5 minutes, then whisk again thoroughly to break up any seeds that have started to gel at the bottom. This step prevents lumps.
- Cover the bowl or seal the jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding reaches a thick, creamy consistency.
- Stir the pudding before serving. Add toppings like fresh fruit or shredded coconut if desired.
Notes
- Use full-fat canned coconut milk for the creamiest texture. Light coconut milk will result in a thinner pudding.
- If the pudding is too thick after refrigeration, stir in a tablespoon of water or extra coconut milk until you reach your preferred consistency.
- This recipe is excellent for meal prepping and keeps well in the refrigerator for up to 4 days in individual sealed containers.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: No Cook
- Cuisine: General
Nutrition
- Serving Size: 1/2 recipe
- Calories: 380
- Sugar: 12
- Sodium: 110
- Fat: 30
- Saturated Fat: 25
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 18
- Protein: 8
- Cholesterol: 0