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Homemade Coconut Chia Seed Pudding photo

Coconut Chia Seed Pudding

This Coconut Chia Seed Pudding is a creamy, tropical delight that's simple to make and perfect for breakfast or dessert!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 cup full-fat canned coconut milk
  • 1.5 cups unsweetened almond milk
  • 2 to 3 tablespoons pure maple syrup (optional, adjust to taste)
  • 1/2 cup chia seeds
  • 1 ripe mango (peeled and diced)

Equipment

  • Mixing Bowl
  • Whisk
  • Jars or Containers
  • Spatula

Method
 

Instructions:
  1. In a mixing bowl, combine the full-fat canned coconut milk, unsweetened almond milk, and pure maple syrup if you're using it. Whisk together until smooth and well blended.
  2. Slowly add in the chia seeds while whisking continuously. This prevents the seeds from clumping together, ensuring a creamy texture.
  3. Once mixed, let the pudding sit for about 5 minutes. This allows the chia seeds to absorb the liquid and swell.
  4. After resting, give the mixture another good stir to break up any clumps of chia seeds that may have formed.
  5. Transfer the pudding into jars or containers and cover. Place them in the refrigerator for at least 4 hours, or overnight if you can wait!
  6. When you're ready to serve, top with the diced mango and enjoy your creamy, tropical delight!

Notes

  • For a richer flavor, use full-fat coconut milk; light coconut milk may be less creamy.
  • Ensure chia seeds are fresh for the best absorption and flavor.
  • Store leftovers in airtight containers in the fridge for up to 5 days.