Coconut Chia Pudding (Printable)

Silky coconut milk and chia seeds, sweetened with maple, chilled and topped with fruit, toasted coconut, and nuts.

# What You'll Need:

→ Chia Base

01 - 13.5 fl oz canned coconut milk (full-fat or light as preferred)
02 - 3 tablespoons maple syrup or honey (for vegan, use maple syrup)
03 - 1 teaspoon pure vanilla extract
04 - 1/8 teaspoon fine sea salt
05 - 6 tablespoons chia seeds

→ Toppings (optional)

06 - 1 cup fresh fruit such as mango, berries, or kiwi
07 - 2 tablespoons unsweetened coconut flakes
08 - 1 tablespoon chopped nuts or seeds such as almonds, pistachios, or pumpkin seeds

# How To Make It:

01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until the mixture is smooth.
02 - Add chia seeds to the mixture and whisk thoroughly to fully integrate.
03 - Cover the bowl with plastic wrap or an airtight lid and refrigerate for a minimum of four hours, stirring once after one hour to prevent clumping.
04 - Once the chia mixture has thickened, stir again and divide evenly among four serving glasses or bowls.
05 - Top with your choice of fresh fruit, coconut flakes, and chopped nuts or seeds just before serving.

# Tips from dashanddishes:

01 -
  • You can toss it together in minutes and let the fridge do the magic, so there's zero kitchen stress.
  • It's endlessly customizable—with every batch, there's an excuse to play with toppings and flavors.
02 -
  • If you rush the chilling step, those seeds stay stubbornly crunchy instead of lush and pudding-like.
  • Switching to a finer grain of chia seeds once completely changed the pudding's texture for the better—so check your package before buying.
03 -
  • Always whisk the chia seeds in thoroughly, or some bites will be bland while others are oddly crunchy.
  • Let the pudding chill overnight if you can—something magical happens as it continues to thicken and the flavors meld.

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