coconut chia pudding recipe
- The Best coconut chia pudding recipe
- Creamy Coconut Chia Pudding with Tropical Fruit
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Creamy Coconut Chia Pudding with Tropical Fruit Works
- ❓ Frequently Asked Questions About Creamy Coconut Chia Pudding with Tropical Fruit
The Best coconut chia pudding recipe
I also love how versatile it is. It’s perfect for a quick breakfast on a busy morning or a light dessert after dinner. If you’re hosting a gathering, it’s a no-fuss option that feels special without being overly complicated. The chia seeds do most of the work, so you don’t have to worry about stirring constantly or worrying about it spoiling. It’s just sit-and-wait kind of food, which is ideal for when you’re short on time. And because it’s naturally sweetened, it’s a healthier alternative to store-bought pudding—no artificial junk, just real ingredients that keep you full longer.
Creamy Coconut Chia Pudding with Tropical Fruit
A refreshing, lightly sweetened chia pudding made with coconut milk and topped with fresh fruit. Perfect for breakfast or a light dessert.
🥘Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup unsweetened coconut milk
- 2 tbsp chia seeds
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup diced mango
- ½ cup sliced strawberries
- ¼ cup toasted coconut flakes
- 1 tbsp honey
👨🍳Directions
-
1
In a mixing bowl, whisk together the full-fat coconut milk, unsweetened coconut milk, chia seeds, maple syrup, and vanilla extract until smooth. -
2
Cover the bowl with plastic wrap, pressing directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. -
3
Once thickened, transfer the chia pudding to serving bowls. Top with diced mango, sliced strawberries, toasted coconut flakes, and a drizzle of honey.
🔧Equipment
- Mixing bowl
- Whisk
- Ladle
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Coconut Chia Pudding with Tropical Fruit Works
❓ Frequently Asked Questions About Creamy Coconut Chia Pudding with Tropical Fruit
How do I make coconut chia pudding without adding extra sweetener?
You can naturally enhance flavor by adding a pinch of vanilla extract or a few drops of coconut extract. If you prefer, use ripe bananas, mango, or a small amount of honey (1 teaspoon) to sweeten it lightly. The coconut milk itself has a subtle natural sweetness that can make it less necessary.
Can I use store-bought chia seeds instead of fresh ones?
Yes, store-bought chia seeds work perfectly. Just ensure they’re labeled as organic if you prefer no additives. They’ll absorb the same amount of liquid and create the same pudding texture.
How long can I prep the chia pudding in advance?
Once mixed with the liquid, chia pudding thickens over time. It’s best eaten within 24 hours, but you can store it in the fridge for up to 48 hours. For longer storage, freeze it in portions—just thaw in the fridge overnight before serving.
What if I don’t have a blender or food processor for the coconut cream?
You can skip blending the coconut cream entirely. Just use the canned coconut milk as is—it’ll still create a creamy texture. For extra richness, strain the can through a fine-mesh sieve to remove any lumps if desired.
