Description
A healthy, creamy, and refreshing treat, this chia seed pudding made with coconut milk is topped with fresh, juicy berries for a delicious, nutrient-packed snack or breakfast. It’s easy to make, vegan-friendly, and a perfect way to fuel your day with a dose of omega-3s and antioxidants.
Ingredients
Scale
For the Pudding:
- 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)
For the Topping:
- 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 medium bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and cinnamon (if using). Stir well to combine, ensuring that the chia seeds are evenly distributed in the liquid.
- Refrigerate:
- Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, or overnight. The chia seeds will absorb the liquid and form a thick, pudding-like consistency.
- Stir and Serve:
- After the pudding has set, give it a good stir to break up any clumps of chia seeds.
- Spoon the chia pudding into serving bowls or jars.
- Top with Berries:
- Top the pudding with a handful of fresh berries, shredded coconut, and an extra drizzle of maple syrup or honey, if desired.
- Serve:
- Enjoy immediately or keep in the fridge for up to 3 days for a quick, healthy snack or breakfast!
Notes
- You can use any kind of plant-based milk if you prefer, such as almond milk or oat milk, but coconut milk gives it a rich, creamy texture.
- If you prefer a sweeter pudding, you can adjust the amount of maple syrup to your taste.
- For extra crunch, you can top with granola or nuts.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-cook (refrigeration)
- Cuisine: American, Vegan (depending on sweetener)