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Coconut Chia Pudding

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Coconut Chia Pudding is a creamy, refreshing make-ahead breakfast made with chia seeds, coconut milk, vanilla, and a touch of maple syrup. Prepare it the night before and serve chilled with fresh fruit, toasted coconut, or nuts.

Ingredients

  • 1/2 cup chia seeds
  • 2 cups coconut milk
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 cup fresh fruit, for serving
  • 1/4 cup toasted coconut flakes, optional
  • 1/4 cup chopped nuts, optional

Instructions

  1. Pour the coconut milk into a medium bowl or large jar and stir until smooth.
  2. Add the chia seeds, maple syrup or honey, vanilla extract, and a pinch of salt.
  3. Whisk thoroughly until the chia seeds are evenly distributed throughout the coconut milk.
  4. Let the mixture rest for 5–10 minutes, then whisk again to break apart any clumps and redistribute the chia seeds.
  5. Cover the bowl or divide the mixture among individual serving jars.
  6. Refrigerate for at least 2–4 hours, preferably overnight, until thick and creamy.
  7. Stir the chilled pudding thoroughly. If it is too thick, add a small splash of coconut milk until the desired consistency is reached.
  8. Taste and add additional maple syrup or honey if more sweetness is desired.
  9. Divide the pudding among serving bowls or keep it in individual jars.
  10. Top with fresh fruit, toasted coconut flakes, chopped nuts, or other preferred toppings and serve chilled.

Notes

  • For a vegan version, use maple syrup rather than honey.
  • For mango coconut chia pudding, layer the chilled pudding with fresh mango chunks or mango puree.
  • For chocolate chia pudding, whisk unsweetened cocoa powder into the coconut milk and adjust the sweetener to taste.
  • Strawberries, raspberries, blueberries, or berry puree make excellent additions to the finished pudding.
  • For a tropical variation, top with pineapple, passion fruit, banana, mango, and toasted coconut.
  • Full-fat canned coconut milk creates a rich, thick pudding, while refrigerated coconut milk beverage produces a lighter consistency.
  • Store the pudding in airtight containers in the refrigerator for 4–5 days.
  • Keep fresh fruit and crunchy toppings separate until serving for the best texture.
  • If the pudding becomes too thick during storage, stir in a splash of coconut milk before serving.
  • If the pudding does not thicken sufficiently after several hours, stir in a small amount of additional chia seeds and refrigerate again.

Nutrition

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