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Chia Pudding with Coconut Milk

A creamy, easy chia seed pudding made with full-fat coconut milk, sweetened with maple syrup and flavored with vanilla. Perfect for make-ahead breakfasts.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Modern, Plant-Based
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 6 tablespoons chia seeds
  • 1 1/2 cups full-fat canned coconut milk
  • 2 tablespoons maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 pinch sea salt

Equipment

  • Two mason jars or glass containers (8 to 12 ounces each)
  • Measuring cup
  • Measuring spoon
  • Small whisk or fork
  • spoon

Method
 

  1. Shake or stir your can of coconut milk well before opening and pour all 1 1/2 cups into a mason jar or measuring cup.
  2. Measure out 2 tablespoons of maple syrup and add it to the coconut milk to ensure even sweetness.
  3. Pour in 1 teaspoon of vanilla extract and add a pinch of sea salt to enhance flavor complexity.
  4. Whisk the coconut milk, sweetener, vanilla, and salt together for about 30 seconds until fully combined.
  5. Measure and add 6 tablespoons of chia seeds, then stir vigorously for 1 minute to prevent clumping.
  6. Let the mixture sit for 10 minutes, then stir again to break up any seeds that have settled.
  7. Cover the jar or container with a lid and refrigerate for at least 4 hours or overnight to thicken.
  8. Before serving, stir the pudding thoroughly and add a splash of coconut milk if the texture is too thick.
  9. Serve cold topped with fresh fruit, granola, nut butter, or any desired toppings.

Notes

Store chia pudding in the refrigerator for up to 5 days. Stir before serving and adjust consistency with additional coconut milk if needed. Top with fresh fruit, granola, or nut butter as desired.