Coconut Chia Pudding
Creamy Coconut Chia Pudding made with coconut milk, chia seeds, and vanilla. A simple, dairy-free breakfast or snack perfect for meal prep.
Servings 4 serves
Calories 247kcal
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.
Notes
Coconut chia pudding will keep for up to 4 days in the fridge.
Nutrition
Calories: 247kcal | Carbohydrates: 26g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 89mg | Potassium: 135mg | Fiber: 7g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 156mg | Iron: 2mg