Ingredients
Scale
- 1 cup full-fat coconut milk (unsweetened)
- 2–3 tablespoons chia seeds
- 1–2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract (optional)
- Pinch of cinnamon or other spices (optional)
Instructions
- In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract (if using). Stir until well combined, ensuring no lumps.
- Let the mixture sit for 10-15 minutes, then stir again to break up any chia clumps.
- Cover the bowl and place it in the fridge for at least 2 hours, or overnight for best results. The chia seeds will absorb the coconut milk, thickening the pudding.
- Before serving, stir the pudding to ensure it’s smooth and creamy. If it’s too thick, you can add a little more coconut milk to reach your desired consistency.
- Serve chilled with your favorite toppings (e.g., tropical fruits, nuts, or a drizzle of maple syrup).
Notes
This coconut milk chia pudding is an excellent make ahead breakfast or snack. It’s rich in healthy fats, fiber, and antioxidants, making it a nutritious and satisfying option. You can store it in an airtight container in the fridge for up to 5 days. Adjust the sweetness or flavor by adding more maple syrup, vanilla, or spices to suit your preferences. Enjoy experimenting with different toppings and flavors to match the seasons.