Chia pudding with Coconut Milk
Keto, dairy-free and vegan friendly chia pudding with coconut milk that uses only 2 main Ingredients - coconut milk and chia seeds. This is an easy breakfast, dessert and snack recipe that you can prepare ahead of time.
Equipment
- 450ml mason jar/ container or 250ml mason jars (2 nos)
- Measuring spoon
Ingredients
- 1 cup coconut milk, full fat and canned
- 3 tablespoons chia seeds
- ½ teaspoon vanilla extract, optional
- 1 teaspoon honey, maple syrup or any sweetener of choice, optional
- Toppings (optional): Fresh or frozen fruits, dried fruits, nuts, seeds or nut butter, dark chocolate, jam, coconut flakes, protein powder
Instructions
- Combine all ingredients. Combine coconut milk and chia seeds in a jar and stir thoroughly. Mix in vanilla if using. Allow for 2-3 minutes for the mixture to settle before mixing thoroughly again until no clumps are visible.
- Chill. Cover the jar and place it in the refrigerator for at least 1-2 hours or overnight to thicken.
- Serving suggestions. Serve chilled and enjoy as is or with sweetener of your choice and your favorite toppings/flavors.
Video
Notes
Chia pudding is a great meal prep option, so make a couple kinds on weekend to enjoy it during the week. I recommend to put the toppings before serving.
Using canned coconut milk will make rich and thick pudding. Substitute other milk such as almond milk, oat milk, cashew milk, fresh milk or yogurt, depending on your diet.
