Coconut Chia Pudding Vegan (Printable Version)

Silky coconut and chia set with maple and vanilla; top with fruit, coconut flakes and nuts for a light vegan treat.

# What You Need:

01 - 1 2/3 cups canned coconut milk (full-fat or light as preferred)

02 - 3 tablespoons pure maple syrup or honey (for vegan, use maple syrup)

03 - 1 teaspoon pure vanilla extract

04 - 1/8 teaspoon fine sea salt

05 - 6 tablespoons chia seeds

06 - 1 cup fresh fruit (e.g., mango, berries, or kiwi), diced

07 - 2 tablespoons unsweetened coconut flakes

08 - 1 tablespoon chopped nuts or seeds (such as almonds, pistachios, or pumpkin seeds)

01 - In a medium mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and sea salt until fully blended.

02 - Add chia seeds and whisk vigorously to combine thoroughly.

03 - Cover mixture and refrigerate for at least 4 hours or overnight, stirring after 1 hour to prevent seed clumping.

04 - Once thickened, stir the pudding, then divide equally into 4 serving glasses or bowls.

05 - Top each portion with your selection of fresh fruit, coconut flakes, and chopped nuts or seeds just before serving.

01 -

Stirring the chia into rich coconut milk feels almost meditative—and you wake up to pudding.
It tastes luxurious yet is light enough for breakfast or dessert, and everyone at the table can customize their bowl.

02 -

Once, I skipped stirring after an hour and ended up with a pudding that was liquid on top and a chia brick on the bottom—don’t miss this step.
Switching from light to full-fat coconut milk totally changes the richness, so choose based on your mood and appetite.

03 -

The texture is best if you use a fork for the first stir after chilling—breaks up every lump.
Swapping in toasted coconut flakes takes the creaminess and flavor over the top.