Description
A creamy and delicious vegan coconut chia pudding made with simple ingredients, perfect for a healthy breakfast or snack. This pudding combines the tropical flavor of coconut with chia seeds to create a nutritious and satisfying treat that sets effortlessly in the refrigerator.
Ingredients
Chia Pudding
- 1/4 cup chia seeds
- 2 tbsp shredded unsweetened coconut
- 1 & 1/4 cup light coconut milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
Instructions
- Combine Ingredients: In a mixing bowl, add the chia seeds, shredded unsweetened coconut, light coconut milk, vanilla extract, and maple syrup. Stir everything together thoroughly to ensure the chia seeds are evenly distributed and begin to absorb the liquid.
- Initial Rest: Let the mixture sit at room temperature on the counter for 10 minutes. During this time, stir the pudding every 2-3 minutes to prevent the chia seeds from clumping and to encourage even hydration.
- Refrigerate to Set: Cover the bowl and place it in the refrigerator for 1 to 2 hours. This chilling period allows the pudding to thicken and develop a creamy texture as the chia seeds fully expand.
- Serve: Remove the pudding from the fridge and enjoy it chilled. It can be eaten as is or topped with fresh fruit, nuts, or additional shredded coconut for extra flavor and texture.
Notes
- For a thicker pudding, use less coconut milk or increase chia seeds slightly to 1/3 cup.
- Maple syrup can be substituted with agave syrup, honey (if not strictly vegan), or another sweetener of choice.
- You can prepare the pudding the night before for a convenient grab-and-go breakfast.
- Feel free to add toppings like fresh berries, banana slices, or toasted coconut flakes before serving.
- Store leftover pudding covered in the refrigerator for up to 3 days.
