Description
This Chia Seed Pudding with Coconut Milk and Berries is a creamy, nutritious, and naturally sweetened no-cook dessert or breakfast option. Made by soaking chia seeds in full-fat coconut milk sweetened with maple syrup and flavored with vanilla, it creates a luscious pudding texture packed with fiber and healthy fats. Topped with fresh mixed berries and optional shredded coconut or nuts, it’s a refreshing and wholesome dish perfect for vegan, gluten-free, and paleo diets.
Ingredients
Scale
Chia Seed Pudding Base
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup chia seeds
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
Toppings
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
- Optional: shredded coconut or chopped nuts
Instructions
- Mix Ingredients: In a medium bowl or container, whisk together the coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of salt until fully combined.
- Refrigerate: Cover the mixture and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to prevent the chia seeds from clumping.
- Stir Before Serving: When ready to serve, give the pudding a thorough stir to ensure an even, smooth texture.
- Serve: Spoon the pudding into serving bowls or jars and top with fresh mixed berries. Add shredded coconut or chopped nuts on top if desired for extra texture and flavor.
- Enjoy Chilled: Serve immediately chilled for a refreshing treat.
Notes
- For an extra smooth pudding, blend the mixture before refrigerating.
- Use light coconut milk for a lower-fat version, or substitute with almond or oat milk as alternatives.
- Adjust the sweetness to your taste by varying the amount of maple syrup or honey.
- This pudding can be prepared up to 2 days in advance and stored in the refrigerator.
