Description
A simple and nutritious chia seed pudding made with creamy coconut milk, sweetened with maple syrup, and topped with fresh mixed berries and optional shredded coconut. This no-cook recipe is perfect for a healthy breakfast or snack, offering a rich source of fiber and omega-3 fatty acids.
Ingredients
Scale
Chia Pudding Base
- 1/2 cup chia seeds
- 2 cups coconut milk (canned or carton)
- 2 tbsp maple syrup (or honey)
- 1 tsp vanilla extract
- 1/4 tsp cinnamon (optional)
Toppings
- 1/2 cup mixed berries (blueberries, raspberries, strawberries, etc.)
- 1-2 tbsp shredded coconut (optional)
- Extra maple syrup or honey (optional)
Instructions
- Make the Chia Pudding: In a mixing bowl, combine the chia seeds, coconut milk, maple syrup (or honey), vanilla extract, and cinnamon if using. Stir thoroughly to ensure the chia seeds are evenly distributed in the liquid.
- Refrigerate: Cover the bowl or transfer the mixture to individual jars or containers. Place in the refrigerator for at least 4 hours, preferably overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- Stir and Serve: Before serving, give the chia pudding a good stir to break up any clumps. Spoon the pudding into serving bowls or jars.
- Top with Berries and Coconut: Add the mixed berries on top along with shredded coconut if desired. Drizzle extra maple syrup or honey over the top for additional sweetness if preferred.
- Serve: Enjoy immediately as a healthy, refreshing breakfast or snack option.
Notes
- Use full-fat canned coconut milk for creamier pudding, or light coconut milk for fewer calories.
- Maple syrup can be substituted with honey or agave syrup.
- If you prefer a smoother pudding, stir halfway through refrigeration.
- Add nuts or seeds for extra texture and nutrition, if desired.
- Store leftovers covered in the fridge for up to 3 days.
