This classic coconut milk chia seed pudding is a nutritious, creamy breakfast, snack, or dessert that's super easy to make. I love it because it tastes like dessert while still keeping things healthy.
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If you're new to chia seeds, they're tiny, nutrient-packed seeds full of fiber and protein. They have an amazing ability to soak up liquid and swell, creating a thick, pudding-like texture. On their own, they don't have much flavor, but they absorb other flavors beautifully, making them very versatile for sweet or savory dishes.
Making this chia coconut pudding is a breeze. No cooking or baking needed. Just soak the chia seeds in coconut milk and watch them turn into a thick and creamy pudding.
You can top it with any fruit you like: pineapple, berries, bananas, or mango. Here, I topped it with toasted shredded coconut, pineapple chunks, and a drizzle of honey. Yum!
It's super filling. Thanks to all the fiber, it keeps you full for hours. It's also totally customizable with different flavors, fruits, nuts, or sweeteners. And the best part? You can prepare it ahead of time for a quick grab-and-go meal.
Ingredients Overview
Here are a few important notes about the ingredients. For measurements, see the recipe card below.
Chia seeds: One of the key ingredients in this pudding. They come in black or white. Use whichever you like, as there's no difference in taste. They thicken the pudding and give it a fun, slightly gel-like texture.
Coconut milk: Makes the pudding smooth and rich. It adds a subtle tropical flavor and creamy texture. Full-fat coconut milk gives extra creaminess, while light coconut milk works if you prefer a lighter version.
Honey or maple syrup: Adds natural sweetness. I used honey here, but you can use maple syrup for a vegan option. You can adjust the amount to suit your taste.
Vanilla extract: Gives a warm, comforting flavor that pairs beautifully with the coconut and chia.
Cinnamon powder: Adds a hint of spice and warmth, enhancing the overall flavor without being overpowering.
Salt: Balances the sweetness and flavors, bringing all the ingredients together.
Toasted shredded coconut: Toasted coconut adds a lovely crunch and enhances the coconut flavor in the pudding.
Pineapple chunks (or any fruit of choice): Adds natural sweetness and freshness. You can use pineapple, berries, mango, banana, or any fruit you like.
Instructions (Step By Step)
1. Mix the ingredients
In a bowl or jar, combine chia seeds, coconut milk, honey, vanilla extract, cinnamon powder, and salt. Stir well until everything is evenly mixed.
2. Come back and stir again
Let the mixture sit for about 10 minutes, or until it begins to thicken slightly. Then stir again to keep the texture smooth and prevent clumps.
3. Refrigerate
Cover and refrigerate for at least one hour, or overnight, until set.
4. Stir, taste, and serve
Give it one last stir, taste for sweetness, and serve topped with toasted coconut and fruit of your choice.
Important Tips
- Make sure your chia seeds are fresh and not expired, or they won't expand.
- Stir the chia seeds well while mixing to prevent clumps and ensure a smooth pudding.
- If the texture of chia seeds bothers you, blend the chia seed and coconut milk mixture for a smoother pudding.
- For extra convenience, portion the pudding into single servings. Grab one whenever you need it.
- For storing, place the pudding in a clean, dry airtight container (like a mason jar) and refrigerate. It will last up to five days.
- Top with fruit and nuts right before serving for freshness and a satisfying crunch.
FAQs
Yes! You can use basil seeds, ground flax seeds, or even tapioca pearls as a substitute. The texture may vary slightly - basil and flax seeds also form a gel when soaked, while tapioca gives a chewier consistency.
Absolutely! Almond milk, cashew milk, oat milk, soy milk, or regular dairy milk all work. Coconut milk gives the creamiest texture and a light tropical flavor, but other milks make the pudding lighter in taste and consistency.
More Delicious Recipes
- Quick Pineapple Sandwich Recipe (Sweet and Cheesy)
- Caramel Egg Pudding
- Easy Eggless Coffee Pudding
- Orange Tea Recipe
Tried This Recipe?
If you try this recipe, please take a moment to leave a comment and rating. I love hearing from you, and it also helps other readers who are thinking of making the recipe.
Recipe
Coconut Milk Chia Seed Pudding - Easy & Creamy Breakfast
Equipment
- Bowl
Ingredients
- 3 tablespoons chia seeds
- 1 cup coconut milk
- 1 tablespoon honey or maple syrup
- ¼ teaspoon vanilla extract
- ¼ teaspoon cinnamon powder
- Tiny pinch salt
- Toasted shredded coconut
- Pineapple chunks or any fruit of choice
Instructions
- Mix the ingredients: In a bowl or jar, combine chia seeds, coconut milk, honey, vanilla extract, cinnamon powder, and salt. Stir well until everything is evenly mixed.
- Come back and stir again: Let the mixture sit for about 10 minutes, or until it begins to thicken slightly. Then stir again to keep the texture smooth and prevent clumps.
- Refrigerate: Cover and refrigerate for at least one hour, or overnight, until set.
- Stir, taste, and serve: Give it one last stir, taste for sweetness, and serve topped with toasted coconut and fruit of your choice.
Notes
- Make sure your chia seeds are fresh and not expired, or they won't expand.
- Stir the chia seeds well while mixing to prevent clumps and ensure a smooth pudding.
- If the texture of chia seeds bothers you, blend the chia seed and coconut milk mixture for a smoother pudding.
- For extra convenience, portion the pudding into single servings. Grab one whenever you need it.
- For storing, place the pudding in a clean, dry airtight container (like a mason jar) and refrigerate. It will last up to five days.
- Top with fruit and nuts right before serving for freshness and a satisfying crunch.
Nutrition
Nutrition Disclaimer:
Nutrition information is a general estimate only. Actual values may vary depending on the specific ingredients and brands used. For the most accurate information, please consult a registered dietitian or use your preferred nutrition calculator.
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