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Creamy Chia Pudding with Coconut Milk topped with fresh strawberries, chia seeds, and mint in a glass.
Layla

Chia Pudding with Coconut Milk

Creamy, make-ahead chia pudding with rich coconut milk and a hint of vanilla - the perfect no-cook breakfast or healthy dessert.
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Prep Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 1.5 cups full-fat coconut milk from a can, shaken well
  • 0.5 cup unsweetened almond milk
  • 0.5 cup chia seeds
  • 3 tbsp pure maple syrup or to taste
  • 1 tsp vanilla extract
  • 0.25 tsp fine sea salt
For Topping
  • 1 cup fresh mango diced
  • 0.25 cup toasted coconut flakes

Equipment

  • Medium mixing bowl
  • Whisk
  • 4 small jars or containers with lids

Method
 

Make the Pudding
  1. In a medium bowl, whisk together the coconut milk and almond milk until smooth. The coconut milk should be fully incorporated with no lumps.
  2. Add the chia seeds, maple syrup, vanilla, and salt. Whisk vigorously for 30 seconds to prevent the seeds from clumping together.
  3. Let the mixture sit for 5 minutes, then whisk again to break up any seeds that have started to clump. The pudding should look evenly speckled.
  4. Divide the mixture evenly among 4 small jars or containers. Cover and refrigerate for at least 3 hours, or overnight, until thickened to a pudding consistency.
Serve
  1. Before serving, give each pudding a good stir. Top with fresh mango and toasted coconut flakes. The pudding will keep refrigerated for up to 5 days.

Notes

For the creamiest texture, use full-fat coconut milk from a can - the light version won't set as well. If your pudding is too thick after chilling, thin it with a splash of almond milk. Swap the mango for berries, banana, or passion fruit depending on the season.