Coconut Chia Seed Pudding
A creamy coconut milk chia pudding topped with fresh berries and toasted coconut flakes.
This easy, no-cook breakfast is packed with fiber and omega-3s. It prepares itself overnight in the fridge, resulting in a delicious, tapioca-like texture that pairs beautifully with fresh fruit.
Key Equipment
- Chef's Knife
- Cutting Board
- Measuring Cups & Spoons
- Large Non-Stick Skillet
- Mixing Bowls
- Wire Whisk
Chef's Pro-Tips
- Mise en Place: Measure and prep all ingredients before you turn on the stove. This recipe moves quickly, and having everything ready prevents burning.
- Fresh is Best: Whenever possible, use freshly squeezed lemon juice, whole garlic cloves, and fresh herbs instead of dried/jarred versions. The flavor difference is huge!
- Don't Crowd the Pan: Leave room between ingredients. If the pan is overloaded, the moisture will steam the food instead of browning it.
Ingredients
2
servings
-
¼ cup chia seeds
-
1 cup light coconut milk
-
1 tbsp maple syrup
-
½ tsp vanilla extract
-
½ cup mixed berries, for topping
-
1 tbsp shredded coconut, toasted
Step-by-Step Instructions
Mix Base Ingredients
In a medium bowl or wide-mouth mason jar, combine the chia seeds, light canned coconut milk, maple syrup, and vanilla extract. Whisk vigorously for 1-2 minutes until the seeds are evenly distributed in the liquid and no clumps remain at the bottom.
First Rest & Stir
Let the mixture sit at room temperature for 10 minutes. The chia seeds will begin to absorb liquid and settle. Whisk vigorously a second time for 1 minute to break up any clumps that formed. This second stir is key to achieving a uniform, creamy pudding texture.
Chill to Set
Cover the jar or bowl tightly and place it in the refrigerator. Chill for at least 4 hours, or ideally overnight, until the seeds expand fully and the mixture thickens into a gel-like pudding texture.
Layer and Garnish
Give the set pudding a good stir. Spoon layers of the coconut chia pudding into two glasses, alternating with fresh sliced strawberries and blueberries. Top with toasted coconut flakes and serve cold.
Frequently Asked Questions
Allow the food to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
We do not recommend freezing this dish, as dairy-based sauces and creamy textures tend to separate and curdle when thawed.
Use our interactive servings adjuster at the top of the ingredients list! Simply click the '+' or '-' buttons to automatically scale all ingredient quantities up or down to match your guest count.
Absolutely! For gluten-free modifications, swap standard grains or soy sauces with tamari or certified gluten-free options. For plant-based alternatives, choose coconut milk or vegetable broth in place of dairy and chicken products.