Coconut Milk Chia (Print Version)
# Ingredients:
→ Base Mix
01 -
Unsweetened full-fat coconut milk, 1 cup
02 -
Chia seeds, 2-3 tablespoons
03 -
Maple syrup or honey (sweeten to taste), 1-2 tablespoons
04 -
Optional: A dash of vanilla extract, 1/2 teaspoon
05 -
Optional: Sprinkle of cinnamon or other spices
→ Extras for Topping
06 -
Tropical fruit options (like mango, pineapple, or banana)
07 -
Nuts or various seeds
08 -
Extra honey or maple syrup drizzle, if you'd like
# Instructions:
01 -
Grab a medium-sized bowl, and mix together the coconut milk, chia seeds, sweetener (like honey or maple syrup), vanilla extract if using, and any spices you’d like. Stir well so it’s smooth—no chunks allowed.
02 -
Leave the mix on the counter for around 10-15 minutes. Stir again to break up any seed clumps that formed when the chia started to swell up. This helps the texture stay nice and creamy.
03 -
Cover it up, whether with plastic wrap or in a tightly sealed container. Pop it in the fridge for at least 2 hours—or, even better, leave it overnight to let the chia absorb everything and turn it into a pudding texture.
04 -
Give it a good stir before eating to make it smooth throughout. If it’s thicker than you’d like, add a splash of coconut milk and keep stirring until it’s just right for you.
05 -
Keep it chilled for serving—either spoon it straight from the bowl or portion it into smaller cups. Add fruits, nuts, seeds, or even extra sweetener on top, depending on what you’re in the mood for.
# Notes:
01 -
You can store this in the fridge in a sealed container for up to 5 days. It’s great for preparing meals in advance!
02 -
Want it thicker or runnier? Tweak the amount of chia seeds. More seeds will make it thicker; fewer means it’ll be thinner.
03 -
This chia coconut pudding is loaded with good stuff—healthy fats, fiber, and antioxidants. That makes it awesome for a snack or breakfast!