Coconut Chia Seed Pudding
Coconut Chia Seed Pudding is a high-fiber, dairy-free snack or breakfast that can be made ahead of time. For a flavorful bite, top it with fresh fruit, nuts, or granola.
When chia seeds are exposed to liquid, they sprout and become jelly-like. Combining them with coconut milk will give you a pudding-like consistency. You can find chia seeds at your local grocery and health food store.
Ingredients Needed
- Chia Seeds
- Coconut Milk Beverage
- Toppings of your choice
Coconut chia seed pudding can be made the night before and enjoyed for breakfast or it also makes a refreshing afternoon snack. I used fresh mango, pineapple, and crushed walnuts. Top the chia pudding with your favorite fruit or granola. Frozen fruit works great too for a cold treat! Try this Tropical Green Smoothie.
The coconut milk I used is already sweetened—it’s the beverage kind, not canned coconut milk. If you are using unsweetened milk, you can add agave or honey for some sweetness.
Chia seed pudding will keep in the fridge for up to 3 days. To disperse the chia seeds, give it a good stir before eating. You can also mix in some Greek yogurt for more protein.
More Coconut Recipes
Coconut Chia Seed Pudding
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Ingredients
- 2 tablespoon Chia Seed
- 1 cup Sweetened Coconut Milk Beverage Not canned coconut milk
Toppings:
- Fresh Mango, Pineapple, or other fruit
- Crushed Nuts, granola, or cereal.
Instructions
- In a mason jar add 2 tablespoons of whole chia seeds and coconut milk. Stir well to distribute chia seeds.
- Place in refrigerator overnight or at least for a few hours. You can keep in the fridge for a few days.
- Remove from refrigerator give it a good stir, add desired toppings. If the pudding is too thick you can add a splash of milk.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
