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Chia Pudding with Coconut Milk

A refreshing and creamy chia pudding made with coconut milk, perfect for breakfast or dessert, topped with tropical fruits.
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Prep Time 10 minutes
Total Time 4 hours
Servings: 5 servings
Course: Breakfast, Dessert
Cuisine: Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pudding
  • 14 oz coconut milk (1 can) Look for full-fat coconut milk for a rich and creamy consistency.
  • 1/2 cup almond milk Feel free to swap it out with any other plant-based milk you enjoy!
  • 3 tsp maple syrup Opt for pure maple syrup to enhance the pudding’s natural sweetness.
  • 1 tsp vanilla extract For an aromatic kick; Nielsen-Massey is recommended.
  • 1/4 tsp salt A pinch to balance the sweetness.
  • 1/2 cup chia seeds Look for organic chia seeds for best quality.
For the Toppings
  • 1 cup cubed mango Fresh or frozen.
  • 1 cup pineapple chunks Fresh or frozen.

Method
 

Preparation
  1. Set up your blender or food processor on a sturdy surface. Have a measuring cup, a spatula, and five half-pint mason jars ready for portioning.
  2. In your blender, combine the coconut milk, almond milk, maple syrup, vanilla extract, and salt. Process on medium speed until the coconut cream is smoothly blended, about 30-60 seconds.
  3. Add chia seeds and pulse again for a few seconds to evenly distribute them throughout the mixture.
  4. Divide the pudding mixture evenly into your prepared mason jars, leaving each about half full.
  5. Put lids on the jars and store them in the refrigerator overnight or for at least 4 hours.
  6. Once ready, take off the lids and top each jar with mango and pineapple chunks.

Notes

Keep jars sealed in the fridge; they can last up to 5 days. Experiment with sweeteners and toppings for added flavor. If your pudding is too thick, stir in a splash more almond milk.