Coconut Milk Chia Pudding Recipe
Chia Pudding with Coconut Milk is rich and creamy with the sweet, nutty flavor of coconuts. Easy to make with 6 simple ingredients!
Servings: 4 servings
Calories: 312kcal
Ingredients
- 3/4 cup canned coconut milk light or full fat (half 15 ounces can)
- 1 1/2 cups milk I use unsweetened almond milk
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1/2 cup chia seeds
- 2 tablespoons coconut flakes unsweetened
Instructions
- In a large bowl, add coconut milk, milk, maple syrup, vanilla extract, chia seeds, coconut flakes and whisk well.
- Let chia pudding mixture sit for 5 minutes and then whisk one more time.
- Cover and refrigerate overnight or for at least 6 hours.
- When ready to eat, give a stir and add your favorite toppings, if you wish. Enjoy cold or warm.
Notes
- Store: Refrigerate for up to 5 days.
- Whole chia seeds: You want to use whole and not ground chia seeds to avoid bitter taste and unpleasant texture.
- Milk: Best and popular choice is plant-based milk from a carton. You can also use dairy milk.
- Too thick or runny: Add a little bit of milk and stir. Or use less milk next time.
Nutrition
Serving: 1per serving | Calories: 312kcal | Carbohydrates: 23g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 47mg | Fiber: 9g | Sugar: 12g