Indulge in this easy, creamy, and surprisingly healthy Coconut Chia Pudding!
Table of Contents
Weekday mornings are hectic in my house. While I’m a huge fan of hearty breakfasts, I don’t always have time to make omelets and French toast. That’s what I love about this coconut chia pudding recipe. It’s perfect not only for breakfast but for desserts, too! Best of all, it’s incredibly easy to make!
This recipe combines the creaminess of coconut milk and the unique, gelatinous texture of chia seeds to create a thick but smooth pudding texture. The sweetness from maple syrup and the pure vanilla extract turn the pudding into a decadent dessert or a healthy breakfast. The pudding’s versatility allows for endless customization with various toppings like fresh berries, nuts, or granola.
Is Coconut Chia Pudding Healthy?
Yes, coconut chia pudding is absolutely healthy! Chia seeds may be small, but they’re loaded with fiber, omega-3 fatty acids, and protein. Whether you’re vegan, gluten-free, or paleo, this recipe is a nutritious (and delicious) choice for a variety of diets. I really can’t think of any ingredient to substitute here. That said, you can substitute the maple syrup with stevia or omit it altogether. And maybe consider adding fresh fruit for a bit of extra sweetness.
Gelling with Chia…
There’s no way around it—if you want pudding you need a thickening agent. Most puddings call for cornstarch, tapioca, or gelatin. Those will work fine, but chia seeds are a healthier alternative. When mixed with liquid, chia seeds absorb up to 12 times their weight in water, forming a gel-like substance. This adds a pudding-like thickness, but more importantly, the chia seed helps you stay full longer due to the high fiber content.
INGREDIENTS
- 1 cup light coconut milk
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- Fresh fruit for topping (optional)
INSTRUCTIONS
Whisk
Combine ingredients and refrigerate.
Set
Allow chia seeds to thicken overnight.
Serve
Stir pudding and add toppings.
Devour!
FAQs & Tips
You can definitely make this pudding ahead of time! It should last in your fridge for about 1 week.
Yes! I prefer coconut milk, but oat milk is pretty creamy as well. Or, if you don’t have any dietary restrictions, you can always go with regular ol’ dairy milk.
You might need more chia seeds! Either that or you need to refrigerate the pudding for longer.
Serving Suggestions
I think this pudding is good on its own, though I never say no to additional toppings like fresh berries, sliced bananas, shredded coconut, or a drizzle of honey! If you’re serving this for breakfast, I think it also pairs well with a side of Vegan Granola or Whipped Almond Butter on toast. Add some whipped cream and serve with a plate of flourless, gluten-free chocolate cookies for dessert!
For more healthy dessert/breakfast combos, check out our Healthy Peanut Butter Balls and these Chocolate Peanut Butter Cinnamon Rolls.
Coconut Chia Pudding
Ingredients
- 1 cup light coconut milk
- 1/4 cup chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- Pinch of sea salt
- Fresh fruit for topping optional
Instructions
-
In a bowl, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt until well combined.
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Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours, or overnight, to allow the chia seeds to absorb the liquid and thicken into a pudding consistency.
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Once set, give the pudding a good stir. Serve in bowls with fresh fruit on top, if desired.
Nutrition
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