Description
Make this simple, creamy coconut chia pudding overnight for a healthy, make-ahead breakfast or snack.
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
- In a medium bowl or jar, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and salt.
- Whisk the mixture thoroughly for about one minute to prevent the seeds from clumping at the bottom.
- Let the mixture sit on the counter for 5 minutes, then whisk again briefly. This second whisk helps achieve a creamier texture.
- Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight.
- Stir the pudding before serving. If it is too thick, add a splash more coconut milk or water until you reach your desired consistency.
- 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 the thick cream from the top of the chilled coconut milk can.
- To make this recipe tropical, add 1/4 cup of shredded unsweetened coconut when mixing.
- This pudding keeps well in the refrigerator for up to 4 days.
- Prep Time: 5 min
- Cook Time: 0 min
- Category: Breakfast
- Method: No Cook
- Cuisine: General
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 350
- Sugar: 12
- Sodium: 150
- Fat: 28
- Saturated Fat: 24
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 15
- Protein: 8
- Cholesterol: 0