Are you ready to experience a guilt-free snack that is utterly delicious snack? My Coconut Chia Pudding is just what you need! Made with creamy coconut milk and nutrient-rich chia seeds, it’s my go-to treat for a quick and satisfying pick-me-up. Whip up a batch today and treat yourself to a healthy and delightful snack experience!
Table of Contents
Why I Love This Recipe
Let me tell you why I’m absolutely thrilled about this Coconut Chia Pudding recipe! First off, it’s incredibly easy to make, taking just minutes to prep, and it’s packed with health benefits! I love that it’s my own creation, born right in my kitchen, building on the success of our popular Chocolate Coconut Chia Pudding and Coffee Chia Seed Pudding recipes!
Simply mix coconut milk with chia seeds and a few other ingredients, pop it in the fridge, and voila! You’ve got a creamy, coconut-infused treat with a delightful gel-like consistency pudding. It’s perfect for anyone seeking a nutritious grab-and-go breakfast or light dessert option without any hassle. Trust me, once you taste it, you’ll be eager to dive into this delightful dish again and again!
Ingredients
Ingredients
- Chia Seeds – Chia Seeds packaged and shelf stable. Best to use fresher chia seeds for the best texture.
- Sweetener – use your preferred sweetener.
- Coconut Milk – unsweetened full-fat coconut milk.
🌱 Chia Seed Note
To ensure your pudding achieves the desired consistency, use Fresh Chia Seeds. Fresh chia seeds ensure optimal absorption and help maintain the desired texture of your pudding.
Directions
Step 1 Add chia seeds, sweetener, and coconut milk and stir in a small bowl. You can also add a little bit of vanilla extract for some extra flavors. Place chia seed mixture inside the refrigerator for 4 hours to overnight.
💡 Texture Pro Tip
For a Firmer Chia Seed Pudding, Add More Chia Seeds; for a Runnier Consistency, Increase Tea. Adjusting these proportions allows you to tailor the pudding’s texture to your liking without compromising its flavor.
🍮 Settling Pro Tip
Stir the Mixture Intermittently while it’s setting to prevent clumps of chia seeds from forming.
🥥 Garnishing Pro Tip
Enhance your chia pudding by topping it with Coconut Shreds, Maple Syrup, or Honey for added flavor and visual presentation.
Recipe Variations
For delightful variations of this recipe, consider experimenting with different flavors and ingredients. Swap out the coconut milk for matcha to craft a vibrant Matcha Chia Pudding, or replace it with Asian-style brewed tea to indulge in a refreshing Milk Tea Chia Pudding. For a unique twist, utilize my Thai Iced Tea recipe to create a Thai Tea Chia Seed Pudding.
Frequently Asked Questions
How long does it take for the chia seed pudding to set?
It usually takes around 3-4 hours for the chia seed pudding to set properly.
Can I add fruits or nuts to the pudding for extra flavor?
Yes, you can definitely add fruits or nuts to the pudding for extra flavor! Some great toppings to consider are strawberries, shredded coconut, blueberries, along with almonds or macadamia nuts.
Is it necessary to stir the mixture while it's setting in the fridge?
While it's not necessary to stir the mixture while it's setting in the fridge, doing so can help prevent clumps of chia seeds from forming.
Storage Tips
For any leftover, simply store it in the fridge. It will stay fresh and delicious for up to 5-7 days.
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Watch How To Make It
Coconut Chia Pudding
Ingredients
- 2 tbsp Chia Seeds
- 2 tbsp Sweetener your preferred sweetener
- 3/4 Cup Coconut Milk unsweetened vanilla
Instructions
- Gather all the ingredients.
- In a small cup or bowl, add chia seeds, sweetener, ccoconut milk and mix well with a whisk. Note - For more firmer pudding, use less coconut milk.
- Refrigerate for at least 3-4 hours or overnight. Serve cold topped with dried unsweetened coconut flakes, your favorite berries, or by itself.
Nutrition
*Values Based Per Serving
I made mine with 1/2 cup milk 1/4 cup yoghurt and it turned out pretty thick delicious
Hey Amy! Glad you liked it and it turned out well for you!
Just wanted to comment that I made these with coconut cream (the ones in the can) and it was AMAZING. I then made them with coconut milk (also in a can), and it was still good, but not nearly as delicious as the creamy stuff. The cream definitely makes it thicker and more “pudding”-like. Thanks for the simple recipe.
Hi Lisa! What a great idea! We’ll definitely have to try making some with coconut cream next time. You’re also welcome for the recipe and glad you liked it!
My pudding didn’t turn to pudding. It stayed liquid.
Hi Robin! Was it liquid like water or thicker liquid? If the latter, that’s the texture of the pudding. It’s not going to be like a custard pudding type texture.