Coconut Milk Chia Pudding is a delicious and nutritious way to jumpstart your morning or devour for a mid-day treat. This coconut chia pudding is creamy, and the perfect amount of sweetness.
Sliced strawberries or Blueberriesoptional garnish
Instructions
In a bowl, you will add in your coconut milk, chia seeds, vanilla, maply syrup, and vanilla, and the optional salt.
Stir the coconut chia mixture well, and then let it sit for 10-15 minutes. Stir every few minutes to help incorporate the chia pudding.
Transfer your chia pudding into the fridge and leave it covered. Store in the fridge for at least 1-2 hours.
Then remove the coconut milk pudding and then add more milk to taste. Serve with shredded coconut, fresh berries, chocolate shavings, etc.
Notes
You can make your chia pudding in advance if you want to meal prep for breakfast. Place in single-serve containers and then store in the fridge until you are ready. Then top with fresh berries and other toppings. The shredded coconut and berries are optional in this recipe, but they do add a nice amount of flavor. You can freeze leftover chia pudding. Store in an airtight container for 1-2 months. Thaw in the fridge before you plan to eat it the night before. Feel free to get creative with toppings and such, to change up the flavor. You can use an almond milk or even classic milk. You might add more chia seeds to help thicken up the mixture a bit. Where the coconut milk is thicker it will help give this chia pudding the ultra-creamy texture.