Description
This creamy and nutritious Chia Seed Pudding with Coconut Milk and Berries is a perfect no-cook recipe ideal for breakfast, snacks, or a healthy dessert. Combining the richness of full-fat coconut milk with nutrient-packed chia seeds and a touch of natural sweetness, it’s topped with fresh mixed berries and optional shredded coconut or nuts for added texture and flavor. Easy to prepare and vegan-friendly, this pudding offers a delicious way to start your day or satisfy your sweet tooth in a wholesome way.
Ingredients
Scale
Chia Pudding Base
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chia seeds
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Toppings
- 1 cup mixed fresh berries (such as strawberries, blueberries, raspberries)
- Optional shredded coconut or chopped nuts for topping
Instructions
- Combine Ingredients: In a medium bowl or container, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until the mixture is smooth and well combined.
- Refrigerate: Cover the container and refrigerate for at least 4 hours or preferably overnight. Stir the mixture once after 30 minutes of refrigeration to prevent the chia seeds from clumping together.
- Stir Before Serving: When ready to serve, give the pudding a good stir to ensure an even, creamy texture throughout.
- Serve and Garnish: Spoon the chia pudding into serving bowls or jars, then top with fresh mixed berries. Optionally, sprinkle shredded coconut or chopped nuts on top for extra crunch and flavor. Serve chilled.
Notes
- For a smoother texture, blend the mixture before refrigerating.
- Use light coconut milk for a lower-fat option, or substitute with almond or oat milk as alternatives.
- Adjust the sweetness by varying the amount of maple syrup or honey to your preference.
- This pudding can be prepared the night before to save time in the morning.
- Store leftovers covered in the refrigerator for up to 3 days.
