Coconut Chia Seed Pudding
A creamy, nutrient-dense pudding made with chia seeds and coconut milk. This no-cook, 5-step recipe is naturally vegan, gluten-free, and protein-packed — the ultimate healthy dessert or breakfast that actually works.
Equipment
- Large mixing bowl
- whisk balloon whisk recommended
- serving glasses or mason jars
- fine-mesh strainer (optional) for ultra-smooth texture
Ingredients
- 1/4 cup organic chia seeds
- 1 cup full-fat coconut milk (canned)
- 2-3 tbsp pure maple syrup (adjust to taste)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 tsp coconut extract (optional)
Instructions
- Gradually sprinkle chia seeds into the liquid mixture while whisking continuously. Continue whisking for 2 minutes to prevent clumping.
- Let the mixture sit for 5 minutes at room temperature, then whisk again for 1 minute to break up any clumps.
- Cover the bowl and refrigerate for at least 3 hours, preferably overnight, to allow the chia seeds to absorb the liquid and set.
- Before serving, stir gently. Adjust consistency with extra coconut milk if too thick, or refrigerate longer if too thin. Serve in glasses or jars with toppings of choice.
Notes
For a richer flavor, use full-fat canned coconut milk. Adjust sweetness to taste with maple syrup, honey, or dates. Letting the pudding set overnight yields the best texture. Garnish with fruit, nuts, or coconut flakes before serving.