Description
Bright, creamy, and packed with fresh fruit, this Coconut Chia Pudding is spring in a jar! Perfect for breakfast, brunch, or a light dessert, it’s naturally fiber-rich, made with wholesome ingredients, and beautifully customizable.
Ingredients
For the Coconut Chia Pudding:
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1 can (13.5 oz) full-fat coconut milk (shake well before opening)
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¼ cup chia seeds
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1–2 tbsp pure maple syrup or honey, to taste
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½ tsp pure vanilla extract
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A tiny pinch of salt
Toppings (Optional but Recommended):
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Fresh mango, diced
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Fresh raspberries
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Toasted coconut flakes
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Grated lime zest
Instructions
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Mix the Base: In a medium bowl, combine coconut milk, chia seeds, 1 tbsp maple syrup, vanilla, and a pinch of salt. Whisk vigorously for 30–45 seconds to evenly distribute the seeds. (Or shake in a tightly sealed jar.)
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Rest: Let sit 5 minutes to allow chia seeds to start thickening.
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Second Whisk: Stir again thoroughly to break up any clumps. This ensures a smooth, creamy pudding.
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Chill: Cover and refrigerate at least 2 hours, ideally overnight, until thick and spoonable.
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Serve: Stir gently before serving. Spoon into jars or bowls and top with fresh mango, raspberries, toasted coconut, and lime zest.
Notes
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Tropical Dream: Replace mango with pineapple and sprinkle crushed macadamia nuts.
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Berry Medley: Mix strawberries, blueberries, and raspberries; drizzle with berry compote.
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Chocolate-Covered Strawberry: Add 1 tbsp unsweetened cocoa powder to the base; top with strawberries and chocolate shavings.
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Vegan & Sugar-Free: Stick with maple syrup and ensure coconut milk is vegan-friendly.
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Protein Boost: Stir in a scoop of vanilla or unflavored protein powder before adding chia seeds.