Coconut Chia Pudding

Coconut chia pudding is a delicious, healthy and easy to make breakfast. Coconut milk in this recipe takes the regular chia pudding to the next level, making it a richer and a creamier treat. You just need a handful of ingredients to make this chia pudding. Start by mixing chia seeds with coconut milk, maple syrup and vanilla extract, and set it aside… That’s it!

Dress up the pudding with any topping of your choice, be it fresh fruits, jam/jellies, granola or nuts. Serve it cold as a decadent summer time dessert . It also travels well so make it in mason jars and carry them for a quick snack anywhere, at work, gym, road-trip or camping.

Enjoy this pudding any time of the day be it for breakfast, as a to-go snack or for dessert…

Yields: 3 to 4 servings

Ingredients:

1/2 cup Milk (Almond milk or any milk of your choice)
1/2 cup Coconut milk (mix the milk together before you use, as sometimes it might separate)
1/2 cup Chia seeds
1-2 tablespoon Maple syrup (Honey, Agave nectar or any sweetener of your choice, adjust sweetness to your liking)
1 teaspoon Vanilla extract
Blueberries, or any berries on hand
Pineapple jam, optional
Shredded Coconut, optional
Granola, optional

How To:

In a bowl add chia seeds, milk, coconut milk, maple syrup, vanilla extract, whisk it all together making sure there are no lumps. Set it aside in refrigerator.
After about 20-30 minutes remove and whisk it all together again breaking lumps if any. At this point if you feel its too dense add more milk, mix it well, cover and refrigerate overnight.

Next morning remove and whisk it together, add more milk or coconut water if you find the pudding to be too dense for your liking. If you added more milk, let it rest for 5-10 minutes before serving. When ready divide it into bowls add fruits and serve.

Serving Suggestion:

Add a layer of chia pudding into a bowl, add fresh blueberries over it followed be another layer of chia pudding. Top it with some pineapple preserve and nuts.
Add your favorite jam or fresh fruit compote into the serving bowl, I used blueberry jam. Add a layer of chia pudding followed by a layer of fresh blueberries. Top this with layer of chia pudding and finally top it with some pineapple jam, berries, nuts and shredded coconut.

You can create layers of chia pudding and any fresh fruits of your liking.
I like to add a bit of crunch my chia pudding, so I usually add blueberries and granola to it.

Note:

Fruits: You can use any berries or fruits that you have on hand like blueberry, strawberry, raspberry, blackberry, or any stone fruits like peach, plum, mangoes, or pineapple, figs…
Sweeteners: You can use any sweetener like Maple syrup, honey, date syrup, agave nectar or any other sweetener of your choice. Adjust the sweetness per your preference as well.
Milk: I usually use almond milk to give it a nutty flavor, however you can use any milk you prefer. You can also replace regular milk completely with coconut water, in which case just add little more coconut milk to get the creamy texture.
Chocolate flavor: You can add cacao or coco powder if you want chocolate flavor while making the pudding or top it with some chocolate shavings or chips while serving.
Last minute pudding: In case you need to make this pudding at last minute you will need to let it set for at-least 20 to 30 minutes before you serve. It wont be as well incorporated as the overnight one but it is still awesome.
Shelf Life: It will stay good for a day or two when stored in an airtight container in the refrigerator. Do not add any topping to it for longer shelf life.
Almond Pulp: You can add a spoonful of leftover almond pulp while making this pudding, giving it a nice nutty flavor.