Creamy Coconut Chia Seed Pudding (Print Version)
# Ingredients:
→ Pudding Base
01 -
1 cup full-fat coconut milk (unsweetened)
02 -
2-3 tablespoons chia seeds
03 -
1-2 tablespoons maple syrup or honey (adjust to taste)
04 -
1/2 teaspoon vanilla extract (optional)
05 -
Pinch of cinnamon or other spices (optional)
→ Optional Toppings
06 -
Fresh tropical fruits (mango, pineapple, banana)
07 -
Nuts or seeds
08 -
Additional drizzle of maple syrup or honey
# Instructions:
01 -
In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup or honey, vanilla extract (if using), and any spices you'd like to add. Stir until the mixture is well combined and there are no lumps.
02 -
Let the mixture sit at room temperature for 10-15 minutes, then stir again to break up any clumps of chia seeds that may have formed. This step ensures that the seeds don't clump together as they absorb liquid.
03 -
Cover the bowl with plastic wrap or transfer the mixture to an airtight container. Place in the refrigerator for at least 2 hours, or preferably overnight, to allow the chia seeds to fully absorb the liquid and create a pudding-like consistency.
04 -
Before serving, stir the pudding to ensure it has a smooth and even texture. If it's too thick for your preference, add a little more coconut milk and stir until you reach your desired consistency.
05 -
Serve the pudding chilled, either in the bowl or divided into individual serving dishes. Top with your choice of fresh fruits, nuts, seeds, or a drizzle of additional sweetener if desired.
# Notes:
01 -
This pudding can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prep.
02 -
The ratio of chia seeds to liquid can be adjusted to achieve your preferred texture - use more seeds for a thicker pudding or fewer for a thinner consistency.
03 -
Coconut milk chia pudding is naturally rich in healthy fats, fiber, and antioxidants, making it a nutritious breakfast or snack option.