Coconut Chia Pudding

• porzioni: Servings: 4 servings
• tempo di preparazione: 5 mins
• tempo totale: 8 hours 5 minutes

Ingredienti

1 14-ounce can light coconut milk

5 tablespoons chia seeds

1 tablespoon honey use maple syrup to make vegan

1/2 teaspoon pure vanilla extract

Tiny pinch kosher salt

Toppings of choice fresh fruit, jam, nuts—see blog post for even more ideas!

Istruzioni

Mix the Pudding Ingredients. Refrigerate overnight.

Stir Again in the Morning. Add toppings, serve, and ENJOY!

Coconut Chia Seed Pudding Topping Suggestions

Citrusy Coconut Chia Pudding. Add ½ teaspoon lemon zest or orange zest.

Berry Coconut Chia Pudding. Top with fresh blueberries, raspberries, or strawberries. This combo is especially tasty with lemon or orange zest.

Chocolate Coconut Chia Pudding. Top your coconut pudding with mini chocolate chips.

Vegan Coconut Chia Pudding. Use pure maple syrup instead of honey.

Add Some Crunch. Top your pudding with toasted coconut flakes, granola, or toasted nuts.

Coconut Chia Jam Pudding. Top with 1 tablespoon of your favorite jam.

Storage Tips

To Store. Cover and refrigerate chia pudding for up to 5 days.

To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 2 months. Let thaw overnight in the refrigerator before serving.

MEAL PREP TIP

Refrigerator Method. Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week.

Freezer Method. You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving.

What to Serve with Coconut Chia Pudding

Eggs. Eggs and coconut chia pudding would make a hearty, nutritious meal. Try Egg Muffins or Instant Pot Boiled Eggs.

Bacon. Both Air Fryer Bacon and Baked Bacon in the Oven would be tasty with this pudding.

Bread. Oatmeal Bread or English Muffin Bread are delicious options to pair with chia pudding.

Smoothie. Keep things light and tropical by serving this pudding with a Mango Smoothie or Kale Smoothie.

Recommended Tools to Make This Recipe

Small Whisk. The smaller size help keep ingredients in the bowl instead of splashing them onto the counter.

Cute Little Jars. An adorable, fun way to store and serve your chia pudding.

Clear Mixing Bowls. This bowl is ideal for mixing and storing. It’s also dishwasher-safe.

Recipe Tips and Tricks

Don’t Swap Coconut Milk for Water. You can soak chia seeds in coconut water and they will plump up, though I don’t think that coconut water would make for the best pudding. The milk adds creaminess and body. Save your coconut water for a smoothie instead.

Follow the Ratios Listed. Don’t be tempted to switch up the ratios listed in this recipe, as they’ve been meticulously tested to result in the perfect chia seed pudding texture.

Stirring Is Critical. When preparing your coconut chia pudding, make sure you stir the mixture well. If the chia seeds aren’t distributed properly, clumps may form in the pudding.

In a medium mixing bowl or large liquid measuring cup, stir together the coconut milk, chia seeds, maple syrup, vanilla, and salt so that the chia seeds are evenly distributed throughout. I find a fork works well for this. Cover and refrigerate overnight. If you think of it, give the mixture one more stir before bed. If you forget, don’t stress over it.

In the morning, stir once more to evenly combine the seeds throughout. Taste and add more maple syrup if you'd like it a bit sweeter. Portion into your bowl, then add toppings of choice. Enjoy!

Note

TO STORE: Prepare your chia pudding as directed, and store it in an airtight storage container in the refrigerator for up to 5 days. You can store it in a covered mixing bowl, or transfer it to portion-sized jars. Prepare your toppings in advance, so you can easily add them to your pudding throughout the week.

TO MAKE AHEAD + FREEZE: You can also make a big batch of chia pudding and freeze it in small, airtight freezer-safe storage containers for up to 2 months. Let each portion thaw overnight in the refrigerator before serving.