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Coconut Milk Chia Pudding

Coconut Milk Chia Pudding: Creamy Vegan Bliss Awaits

Coconut Milk Chia Pudding is a simple, creamy, vegan breakfast that’s both nutritious and gluten-free.
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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Breakfast
Cuisine: Vegan
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Full-Fat Canned Coconut Milk Avoid light versions for best consistency.
  • 1/4 cup Chia Seeds Can substitute with flax seeds if desired.
  • 2 tablespoons Agave Adjust to taste; honey or maple syrup can be used.
  • 1 pinch Salt Enhances flavor.
  • 1/2 cup Unsweetened Shredded Coconut Toast for added flavor.
For Adjusting Consistency
  • 1/4 cup Coconut Water Optional, to thin out the pudding.

Equipment

  • Skillet
  • Mixing bowl
  • Plastic Wrap
  • Microwave

Method
 

Step‑by‑Step Instructions
  1. In a skillet over medium heat, toast the unsweetened shredded coconut for about 3-5 minutes until golden and fragrant.
  2. Shake the can of full-fat coconut milk vigorously. If lumpy, heat in microwave for 30 seconds until smooth.
  3. Whisk together chia seeds, coconut milk, agave syrup, and salt in a bowl. Let sit for 5 minutes, whisk again.
  4. Cover the bowl and let sit for at least 30 minutes or overnight in the fridge until thickened.
  5. Stir gently, adjusting consistency with coconut water if needed. Serve in bowls, topped with toasted coconut and fresh fruit.

Nutrition

Serving: 1bowlCalories: 280kcalCarbohydrates: 36gProtein: 4gFat: 16gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 135mgPotassium: 360mgFiber: 10gSugar: 6gCalcium: 70mgIron: 2mg

Notes

Store in an airtight container in the fridge for up to 5 days. Can freeze portions for up to 2 months.

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