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Chia Seed Pudding

A versatile pudding that's makes a delicious breakfast or nutritious midday treat! It's creamy, rich, perfectly sweet and the topping options are endless. 

Prep Time
5 mins
Additional Time
6 hrs
Total Time
6 hrs 5 mins
Servings: 2
Course: Dessert , Breakfast
Cuisine: American

Ingredients

  • 2/3 cup unsweetened almond milk
  • 1/3 cup canned coconut milk,* well stirred
  • 3.5 Tbsp chia seeds
  • 2 - 3 tsp real maple syrup
  • 1/4 tsp coconut extract**
  • 1 pinch salt
Topping Ideas***
  • Fresh chopped fruit (berries, mangoes, peaches, bananas, etc)
  • shredded coconut
  • yogurt
  • granola
  • Chopped nuts or runny nut butter

Instructions

    Cup of Yum
  1. In a medium bowl whisk together almond milk, coconut milk, chia seeds, maple syrup, coconut extract and salt.
  2. Let rest 5 to 10 minutes then whisk again to break up any clumps of seeds.
  3. Cover and refrigerate overnight for at least 6 hours.
  4. Add toppings or optionally serve with pureed fruit.**** Serve cold.

Notes

  • *I find in colder months coconut milk tends to solidify more easily and is lumpy. If so just heat the portion using in a small microwave safe bowl for about 20 seconds until smooth.
  • **Coconut extract is highly recommend for the best flavor but if you don't have it you can also use 1/2 tsp vanilla extract.
  • ***Topping ideas are optional and therefor not included in nutrition estimate.
  • ****FRUIT LAYER: If are interested in doing a layer of fruit in the jar you can puree about 1 1/4 cups chopped fresh fruit in a small food processor with a little maple syrup to taste. Spoon into the jar then freeze for about 1 hour if you'd like it more firm, or just spoon over the top of the pudding.
  • CHOCOLATE VARIATION: When preparing use 2.5 Tbsp maple syrup instead, add 2 Tbsp Dutch cocoa powder and 1 tsp vanilla in place of coconut extract.