Coconut Milk Chia Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
1-2 tablespoons honey or maple syrup (sweeten to your liking)
02 -
2-3 tablespoons chia seeds
03 -
1 cup unsweetened full-fat coconut milk
04 -
A pinch of cinnamon or your favorite spices (optional)
05 -
1/2 teaspoon vanilla (optional)
→ Optional Toppings
06 -
Chopped nuts or seeds
07 -
Sliced tropical fruits like mango, banana, or pineapple
08 -
A light drizzle of extra honey or maple syrup
# Instructions:
01 -
Grab a medium bowl and combine the coconut milk, chia seeds, your choice of sweetener, vanilla (if you're using it), and any spices you'd like. Stir really well so it's all the same throughout—no lumps allowed!
02 -
Leave the mix out at room temperature for around 10-15 minutes. Give it another good stir to make sure the seeds aren’t sticking in clumps. This keeps it smooth as they soak up liquid.
03 -
Pop some plastic wrap over the bowl or move the mixture to a sturdy sealable container. Chill it in the fridge for a couple of hours, or even better, overnight. This lets the seeds do their thing and turn it into pudding.
04 -
Once it's set, stir it again to check the texture. If it feels too thick, mix in a splash more coconut milk until it’s just right for you.
05 -
Serve it cold, either in the main bowl or divvied up into smaller cups. Add some fresh fruit, nuts, seeds, or just drizzle on more sweetener for extra yumminess.
# Notes:
01 -
Store leftovers in a sealed container in the fridge for up to 5 days. Perfect for prepping ahead.
02 -
Like it thick? Use a smidge more chia seeds. Prefer it lighter? Use fewer seeds and add more liquid.
03 -
Loaded with fiber, healthy fats, and antioxidants, coconut milk chia pudding is a smart and tasty option for breakfast or snacking.