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Coconut Chai Chia Pudding

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A creamy make-ahead chia pudding with rich coconut flavor and warming cinnamon, ginger, cardamom, cloves, and nutmeg. Prepare it overnight for an easy breakfast or snack ready for your favorite toppings.

Ingredients

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 1 to 2 tablespoons pure maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • Pinch of ground cloves
  • Pinch of ground nutmeg
  • Pinch of salt
  • 2 tablespoons unsweetened shredded coconut
  • Toasted coconut flakes, optional
  • Chopped almonds or pecans, optional
  • Fresh berries, optional
  • Sliced banana, optional
  • Extra cinnamon, optional
  • Maple syrup, optional

Instructions

  1. Add the coconut milk, maple syrup or honey, vanilla extract, cinnamon, ginger, cardamom, cloves, nutmeg, and salt to a medium bowl or jar. Whisk thoroughly until the spices are evenly distributed.
  2. Add the chia seeds and shredded coconut and stir until well combined, making sure no large clumps of chia seeds remain.
  3. Let the mixture rest for 5 to 10 minutes, then stir thoroughly again to redistribute the chia seeds and prevent clumping.
  4. Cover the bowl or jar and refrigerate for at least 4 hours or overnight, until the pudding is thick and creamy.
  5. Stir the chilled pudding before serving. If it is thicker than desired, add a small splash of coconut milk and stir until the preferred consistency is reached.
  6. Divide the pudding between serving bowls or jars and top with toasted coconut, chopped nuts, fresh berries, sliced banana, extra cinnamon, or maple syrup as desired.

Notes

  • For a stronger chai flavor, slightly increase the cinnamon, ginger, and cardamom.
  • For tea-infused chai flavor, steep a chai tea bag in warmed coconut milk, remove the tea bag, and cool the milk completely before making the pudding.
  • Use refrigerated coconut milk for a lighter pudding or full-fat canned coconut milk for a richer texture.
  • For a chocolate chai variation, stir unsweetened cacao powder into the mixture before chilling.
  • Mashed ripe banana or date paste can replace the maple syrup or honey for natural sweetness.
  • For an apple chai variation, top with finely chopped apple and extra cinnamon. Pear can also be used.
  • Store covered in the refrigerator for 4 to 5 days and keep crunchy toppings separate until serving.
  • If the pudding becomes too thick during storage, stir in a splash of coconut milk before serving.

Nutrition

Find it online: https://thefamilycooking.com/coconut-chai-chia-pudding/