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Creamy 5-Ingredient Coconut Chia Pudding

Close-up of creamy coconut chia pudding topped with crunchy golden bits in a clear glass.
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Make this simple, creamy coconut chia pudding overnight for a healthy, make-ahead breakfast or snack. This recipe is naturally vegan and dairy-free.

Ingredients

Scale
  • 1/2 cup chia seeds
  • 2 cups full-fat canned coconut milk
  • 2 tablespoons maple syrup (or preferred sweetener)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl or jar, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and salt.
  2. Whisk the mixture thoroughly for about one minute to prevent the seeds from clumping at the bottom.
  3. Let the mixture sit on the counter for 5 minutes, then whisk again briefly. This second mix helps create a creamier texture.
  4. Cover the bowl or seal the jar and refrigerate for at least 4 hours, or preferably overnight.
  5. When ready to serve, stir the pudding. If it is too thick, add a splash more coconut milk or water until you reach your desired consistency.
  6. Serve cold with your favorite toppings.

Notes

  • For a thicker, keto-friendly version, substitute the maple syrup with 1-2 tablespoons of erythritol or monk fruit sweetener and use only 1 3/4 cups of coconut milk.
  • To boost flavor, add 1/4 teaspoon of almond extract along with the vanilla.
  • If you prefer a smoother texture, blend the mixture in a high-speed blender for 30 seconds before refrigerating.
  • This pudding keeps well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://whiskdaily.com/coconut-chia-pudding-recipe/