This creamy coconut milk chia pudding is a delightful treat that’s simple to make and so satisfying to eat. With just a few ingredients, you can create a cozy dessert or snack that feels indulgent yet nourishing. It’s perfect for breakfast or a light dessert, and your whole family will love its subtle sweetness and creamy texture.
Why You Will Love This Creamy Coconut Milk Chia Pudding
This pudding is a fantastic choice for busy families. It’s easy to whip up, requires minimal prep, and uses everyday ingredients. Plus, it’s super customizable. You can make a big batch, and it keeps well in the fridge. The kids will enjoy digging into it, and you’ll appreciate how healthy it is.
How to Make Creamy Coconut Milk Chia Pudding
Making this chia pudding is straightforward. It comes together quickly and doesn’t require any cooking. Just a little mixing and waiting, and you’ll have a delicious treat ready to enjoy.
What You Need
Ingredients for Creamy Coconut Milk Chia Pudding
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chia seeds
- 1 cup full-fat canned coconut milk
- 2 tsp agave (to taste)
- Pinch salt
- ¼ cup coconut water or filtered water (optional, for thinning)
Step-by-Step
Cooking Steps
- Toast the shredded coconut in a skillet, stirring frequently, until lightly golden, about 3-5 minutes. Set aside.
- Shake the canned coconut vigorously to combine before opening. If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave-safe glass and heat for 30 seconds. Stir until smooth and combined.
- In a small mixing bowl, add the chia seeds, smooth coconut milk, agave, and a pinch of salt. Whisk together. Let sit for 5 minutes, then whisk again. Taste and add more agave to sweeten if desired.
- Let the chia pudding thicken for at least 30 minutes or preferably overnight. If it’s too thick, add splashes of coconut water or filtered water to reach your desired consistency.
- Transfer the chia pudding into bowls and top with the toasted coconut. You can also add fruits of your choice; tropical fruits like pineapple, kiwi, and passionfruit work well.
How to Serve Creamy Coconut Milk Chia Pudding
This pudding is versatile and can be enjoyed in several ways. Serve it as a light breakfast or a refreshing dessert. Top it with fresh fruit, a drizzle of honey, or granola for added texture. It’s great for a family brunch or as a quick snack during the week.
How to Store Creamy Coconut Milk Chia Pudding
Store any leftovers in an airtight container in the fridge. They should stay good for about 5 days. To enjoy again, just give it a good stir. If it looks too thick after refrigeration, add a splash of coconut water to loosen it up.
Recipe Tips
- Let the pudding sit overnight for the best texture.
- If you want to enhance the flavor, try adding a splash of vanilla extract.
- Adjust the sweetness according to your preference.
- Experiment with toppings like nuts or seeds for added crunch.
- Keep an eye on the toasted coconut while cooking; it can burn quickly.
Variations & Swaps
- Swap the coconut milk for almond milk for a lighter version.
- Add cocoa powder for a chocolatey flavor.
- Use maple syrup or honey instead of agave for natural sweetness.
- Consider adding a scoop of protein powder for an extra nutrition boost.
- Top with different fruits based on the season for variety.
FAQs
Can I make this chia pudding ahead of time?
Yes! This pudding is great for meal prep. You can make it up to 4-5 days in advance and store it in the fridge. Just give it a stir before serving.Can I freeze chia pudding?
While chia pudding can be frozen, the texture may change. If you choose to freeze it, remember to leave some room in your container as it may expand. Thaw in the fridge overnight before enjoying.How do I reheat the pudding?
You can eat chia pudding cold or at room temperature. If you prefer it warmed, briefly microwave it in 10-second intervals. Stir until warmed through.What can I substitute for coconut milk?
If you’re not a fan of coconut milk, you can use any non-dairy milk like almond or oat milk. Just keep in mind that this will change the flavor slightly.What are common mistakes to avoid?
A common mistake is not letting the chia seeds absorb enough liquid. Make sure to give the pudding enough time to thicken properly. Also, be sure to whisk the mixture well to avoid clumps of chia seeds.
Creamy Coconut Milk Chia Pudding
Ingredients
Main Ingredients
- 1/4 cup unsweetened shredded coconut Toast before adding to pudding.
- 1/4 cup chia seeds Main ingredient for thickening.
- 1 cup full-fat canned coconut milk Shake well before using.
- 2 tsp agave Add to taste.
- 1 pinch salt Enhances flavor.
- 1/4 cup coconut water or filtered water Optional, for thinning.
Instructions
Preparation
- Toast the shredded coconut in a skillet, stirring frequently, until lightly golden, about 3-5 minutes. Set aside.
- Shake the canned coconut vigorously to combine before opening. If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave-safe glass and heat for 30 seconds. Stir until smooth and combined.
- In a small mixing bowl, add the chia seeds, smooth coconut milk, agave, and a pinch of salt. Whisk together.
- Let sit for 5 minutes, then whisk again. Taste and add more agave to sweeten if desired.
- Let the chia pudding thicken for at least 30 minutes or preferably overnight. If it’s too thick, add splashes of coconut water or filtered water to reach your desired consistency.
- Transfer the chia pudding into bowls and top with the toasted coconut. Optionally, add fruits of your choice.
