Coconut Chia Pudding (Printable)
Velvety coconut and chia pudding sweetened with maple, chilled to set, topped with fruit and toasted coconut.
# What You'll Need:
→ Chia Base
01 - 1 2/3 cups canned coconut milk (full-fat or light)
02 - 3 tablespoons maple syrup or honey
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
# How-To Steps:
01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until the mixture is smooth.
02 - Add chia seeds and whisk thoroughly to evenly distribute.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for at least 4 hours or overnight, stirring once after 1 hour to prevent clumping.
04 - Once the pudding has thickened, stir again and divide evenly among 4 serving glasses or bowls.
05 - Top with your preferred fresh fruit, coconut flakes, and nuts or seeds just before serving.
# Expert Advice:
01 -
- This is the kind of breakfast or dessert you throw together the night before and wake up to something ready-made and silky.
- Every spoonful feels like a little tropical vacation but takes barely any effort—chill time does all the work.
02 -
- If you forget to stir after the first hour, your pudding might clump together—learned that when I skipped it in a hurry.
- Switching to full-fat coconut milk made everything so much silkier, and it's worth the extra richness.
03 -
- Avoid metal bowls if you can—the coconut flavor stands out better in glass or ceramic.
- Let your chopsticks or whisk do the work; a thorough stir is the real trick to an even pudding.