Creamy Coconut Milk Chia Pudding
This creamy coconut milk chia pudding is a delightful treat that's simple to make and perfect for breakfast or a light dessert.
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.
Notes
Let the pudding sit overnight for the best texture. Adjust sweetness and experiment with toppings like nuts or seeds for added crunch. Store leftovers in the fridge for about 5 days.