Description
A creamy and nourishing Coconut Chia Pudding that’s easy to prepare and perfect for a healthy breakfast or snack. Made with chia seeds, rich coconut milk, and a touch of natural sweetness from maple syrup, this pudding is both delicious and nutritious.
Ingredients
Chia Pudding Base
- 1/3 cup chia seeds (BetterBody Foods recommended for consistent swelling and texture)
- 2 tbsp unsweetened shredded or desiccated coconut
- 1.25 cups full-fat canned coconut milk (Thai Kitchen preferred for creaminess)
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- Pinch of salt
Instructions
- Combine Ingredients: In a medium bowl, whisk together the coconut milk, maple syrup, vanilla extract, and a pinch of salt until well blended.
- Add Chia Seeds and Coconut: Stir in the chia seeds and shredded coconut, ensuring that the chia seeds are evenly distributed and not clumped.
- Mix Thoroughly: Allow the mixture to sit for about 5 minutes, then stir again to break up any chia seed clumps to promote even texture.
- Refrigerate: Cover the bowl or transfer the mixture into individual serving containers and refrigerate for at least 4 hours, preferably overnight, to allow the pudding to thicken and fully set.
- Serve: Once set, give the pudding a good stir before serving. Optionally, top with fresh fruit, nuts, or additional shredded coconut for garnish.
Notes
- This pudding can be prepared ahead of time and stored in the refrigerator for up to 4 days.
- Use full-fat coconut milk for a creamier texture, but light coconut milk can be used for a lighter version.
- Maple syrup can be replaced with honey or agave syrup depending on dietary preferences.
- For added texture, toppings such as fresh berries, sliced bananas, or toasted coconut can be added before serving.
