Coconut Chia Pudding

Anne Newgent

Thick, creamy, and unbelievably satisfying, this coconut chia pudding is perfect for busy mornings or late-night cravings. With just a few ingredients, it offers a nutritious and customizable treat you’ll want to make again and again.

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Prep Time 5

Total Time 6 5

Servings: 4 servings

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy

Calories: 173

Ingredients Method Notes

Ingredients

Base

1 can (14 ounces) light coconut milk
5 tablespoons chia seeds
1 tablespoon honey or maple syrup use maple syrup for a vegan option
0.5 teaspoon pure vanilla extract
1 pinch kosher salt tiny pinch

Toppings (Optional)

fresh fruit such as berries, banana, or mango
natural fruit jam
chopped nuts like almonds, walnuts, or pistachios
shredded toasted coconut

Method

In a medium bowl, pour in the coconut milk. Add the chia seeds, honey or maple syrup, vanilla extract, and a pinch of salt. Stir well using a fork or whisk until combined.
Let the mixture sit for 5–10 minutes. Stir again to prevent clumping and ensure even distribution of the seeds.
Cover the bowl or transfer to a sealed container. Refrigerate for at least 6 hours or overnight.
After chilling, stir once more. Taste and adjust sweetness if needed.
Serve chilled in bowls or jars. Top with your favorite fruits, nuts, or sweeteners.

Notes

Stir twice during the initial setting to avoid clumps. Blend for a smooth, mousse-like texture. Adjust thickness with more or fewer chia seeds or a splash of milk before serving.

Nutrition Facts (Per Serving)