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Creamy 5-Ingredient Coconut Chia Pudding

A close-up of creamy coconut chia pudding in a clear glass bowl, set on a bright white surface.
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Make this simple, creamy coconut chia pudding overnight for a healthy, make-ahead breakfast or snack.

Ingredients

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  • 1/2 cup chia seeds
  • 2 cups full-fat canned coconut milk
  • 2 tablespoons maple syrup (adjust to taste)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a medium bowl or jar, combine the chia seeds, coconut milk, maple syrup, vanilla extract, and salt.
  2. Whisk the mixture thoroughly for about one minute to prevent the seeds from clumping at the bottom.
  3. Let the mixture sit on the counter for 5 minutes, then whisk again briefly. This second whisking helps achieve a creamier texture.
  4. Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight.
  5. Stir the pudding before serving. If it is too thick, add a splash more coconut milk until you reach your desired consistency.
  6. Serve cold with your favorite toppings.

Notes

  • For a thicker, lower-carb version suitable for keto diets, substitute the maple syrup with a keto-friendly sweetener like erythritol or monk fruit drops.
  • Use only the thick cream from the top of the canned coconut milk for the richest, creamiest texture.
  • This recipe is naturally vegan and gluten-free.
  • To make this a tropical pudding, add 1/4 cup shredded unsweetened coconut when mixing.

Nutrition

Find it online: https://savorandpin.com/coconut-chia-pudding-recipe/