This creamy Coconut Chia Pudding uses canned coconut milk for a richer texture and stronger coconut flavor. It only takes a few minutes of prep and can be finished with a thin dark chocolate topping to make it more dessert-like.
Key Ingredient
Coconut milk: Use canned light coconut milk for the richer texture and coconut flavor. Carton coconut milk will make the pudding lighter and less creamy.
Optional:
These are optional toppings to make your chia pudding more of a sweet treat:
- Dark chocolate
- Coconut flakes for garnish
Instructions
Step One: In a mixing bowl, combine coconut milk, soy milk, chia seeds, vanilla extract and maple syrup. Stir well to mix. Leave for 5-10 minutes, then stir again to break up any clumps.
Step Two: Cover and refrigerate for at least 3 hours, or overnight, until thickened. Then divide into jars or containers.
Step Three: Optional: melt the dark chocolate and pour a thin layer over the top for a more dessert-like finish.
Step Four: Sprinkle with coconut flakes, if using.
Coconut Milk
Canned light coconut milk gives this pudding its richer texture and coconut flavor. Carton coconut milk will make it lighter and less creamy.
Storage
Store in an airtight container in the fridge for up to 4 days.
Adjusting the texture
If your pudding is too runny, stir in one or two teaspoons of chia seeds and refrigerate it again until thickened. If it’s too thick, stir in a little extra milk until it reaches the consistency you like.
Coconut Chia Pudding
Ingredients
- 1 cup light coconut milk canned, about 240 ml
- 1 cup milk about 240 ml; I use soy milk, but any milk works.
- ½ cup chia seeds about 80 g
- 2 teaspoon vanilla extract
- ¼ cup maple syrup about 80 g
- ¼ cup chopped dark chocolate (optional), about 45 g
- coconut flakes for garnish (optional)
Instructions
- Add coconut milk, soy milk, chia seeds, vanilla extract and maple syrup to a large mixing bowl. Stir to combine. Leave for 5-10 minutes, then stir again to break up any clumps.
- Transfer into individual jars or containers. Optional: melt chocolate and pour a thin layer over the top of each jar or container and garnish with coconut flakes. Refrigerate for at least 3 hours (or overnight), or until thickened.
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