Coconut Chia Seed Pudding
- Cook Time: 4 hours 5 minutes
- Total Time: 4 hours 5 minutes
- Diet: Dairy-free, Vegan, Keto-friendly
Ingredients
Scale
- 1/4 cup black or white chia seeds
- 1 cup full-fat coconut milk (canned for extra creaminess or from a carton for a lighter version)
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon coconut extract (optional, for extra flavor)
- A pinch of sea salt
- Fresh mango or shredded coconut for topping
Instructions
- In a medium-sized mixing bowl or a large glass mason jar, add the chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt. If you want a very strong coconut flavor, add the optional coconut extract at this stage.
- Use a whisk or a fork to stir the ingredients together vigorously. Ensure that all the chia seeds are submerged in the liquid and that there are no large dry clumps sticking to the bottom or sides of the container.
- Let the mixture sit at room temperature for about 5 to 10 minutes. During this time, the seeds will begin to absorb the liquid. Give it one more thorough stir to break up any clumps that may have formed as the seeds settled.
- Cover the bowl or seal the mason jar tightly. Place it in the refrigerator for at least 4 hours, though leaving it overnight is best for the thickest, most pudding-like consistency.
- Before serving, give the pudding a final stir. If it is too thick for your liking, you can splash in a little extra coconut milk to thin it out. Top with fresh fruit or toasted coconut flakes and enjoy.
Find it online: https://www.yucolor.com/breakfast/coconut-chia-seed-pudding/