chia pudding with coconut milk
This chia pudding with coconut milk recipe is a game-changer for busy mornings, offering a quick, nourishing, and delicious breakfast that appeals to everyone. It's incredibly easy to make in under five minutes the night before, resulting in a creamy, satisfying meal packed with fiber, omega-3s, and protein. Versatile enough for breakfast, a snack, or light dessert, it provides sustained energy and feels like a decadent treat, not a health food compromise.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 245 mins
- Yield: 4 servings
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Vegan, Gluten Free, Dairy Free
Ingredients
0.5 cup Chia Seeds
2 cups Full-Fat Coconut Milk
2-4 tablespoons Maple Syrup
1 teaspoon Vanilla Extract
0.25 teaspoon Salt
Instructions
- In a medium bowl or a large jar with a lid, pour in the full-fat coconut milk. Add the maple syrup, vanilla extract, and the pinch of salt
- Vigorously whisk all the wet ingredients together until they are completely combined and the sweetener has dissolved. Ensure everything mixes well before adding the chia seeds
- Add the chia seeds to the liquid mixture
- Immediately and thoroughly whisk the chia seeds into the coconut milk mixture for at least 1-2 minutes. This crucial step prevents the chia seeds from clumping together at the bottom and ensures an even gelling. Scrape down the sides of the bowl or jar as you whisk, aiming to see the seeds suspended in the liquid, not sinking
- Cover the bowl or jar and let the mixture sit on your counter for 5-10 minutes to allow the initial gelling to begi
- After the initial rest, whisk the mixture again for about 30 seconds. This step further breaks up any potential clumps and ensures a super smooth pudding
- Cover the bowl or jar tightly and transfer it to the refrigerator. Chill for at least 4 hours, or ideally, overnight, to allow the chia seeds to fully absorb the liquid and create the perfect pudding consistency
- Once fully chilled and thickened, give the pudding a final stir. Spoon into individual serving dishes and top with your favorite fruits, nuts, or granola. Dig in!
Notes
Whisk thoroughly: The number one reason for lumpy chia pudding is insufficient whisking. Whisk well initially, let it sit for a few minutes, then whisk vigorously again.
Full-Fat Coconut Milk is Key: Always opt for full-fat coconut milk from a can for an incredibly creamy, rich texture.
Adjust Sweetness: Start with 2 tablespoons of sweetener and adjust to your liking after chilling. Toppings can also add sweetness.
Consistency Control: If too thick, stir in more coconut milk/water. If too thin next time, add an extra tablespoon of chia seeds.
Quality Chia Seeds: Use fresh, good quality chia seeds for better absorption and texture. Store in a cool, dark place.
Overnight Chilling is Best: While 4 hours works, overnight chilling yields the best results for flavor and texture.
Portion for Convenience: For easy grab-and-go meals, divide the mixture into small jars after the second whisk.
Get Creative with Toppings: Elevate your pudding with fresh fruit, toasted nuts, granola, nut butters, chocolate chips, or extra drizzles.
Storage: Store in airtight containers in the refrigerator for 3-5 days. Liquid separation is normal; just stir before serving.
Freezing: Not recommended as it can affect the creamy texture, leading to graininess or wateriness upon thawing.
Find it online: https://powerecipe.com/chia-pudding-with-coconut-milk/