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Ferdous Rayhan

Instant Craving Cure: Easy Coconut Chia Pudding

Make creamy coconut chia pudding without any special kitchen gear. Simple ingredients and five minutes of mixing yield a delicious vegan breakfast.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup black or white chia seeds
  • 1 can 13.5 oz full-fat coconut milk, well shaken
  • 1/2 cup unsweetened almond milk or water
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional toppings: fresh mango toasted coconut flakes, raspberries

Equipment

  • Medium glass mixing bowl
  • Wire whisk
  • Measuring cups and spoons
  • Four small glass mason jars with tight lids
  • Pour the canned coconut milk, almond milk, maple syrup, vanilla extract, and sea salt into your mixing bowl. Whisk until smooth and pale white.
  • Pour in the chia seeds. Whisk vigorously for a full minute, making sure you scrape the bottom corners of the bowl where seeds like to hide.
  • Set the bowl aside on your counter for 5 to 7 minutes. You will see the seeds start to sink and swell up slightly.
  • Whisk thoroughly a second time for 30 seconds to break up any little seed clumps that formed while resting.
  • Pour the mixture evenly into four glass jars. Twist the lids on tight.
  • Place the jars in the refrigerator for at least 4 hours, though overnight is ideal for the thickest texture.
  • Remove from the fridge, top with sliced mango or toasted coconut, and dig in with a spoon.

Method
 

  1. Pour the canned coconut milk, almond milk, maple syrup, vanilla extract, and sea salt into your mixing bowl. Whisk until smooth and pale white.
  2. Pour in the chia seeds. Whisk vigorously for a full minute, making sure you scrape the bottom corners of the bowl where seeds like to hide.
  3. Set the bowl aside on your counter for 5 to 7 minutes. You will see the seeds start to sink and swell up slightly.
  4. Whisk thoroughly a second time for 30 seconds to break up any little seed clumps that formed while resting.
  5. Pour the mixture evenly into four glass jars. Twist the lids on tight.
  6. Place the jars in the refrigerator for at least 4 hours, though overnight is ideal for the thickest texture.
  7. Remove from the fridge, top with sliced mango or toasted coconut, and dig in with a spoon.

Notes

Chill for at least 4 hours or overnight to allow the chia seeds to fully expand and achieve a creamy, thick consistency.