Coconut Milk Chia Pudding

Layered chia pudding in jars with fruit.

A thick, creamy, and luxurious version, coconut milk chia pudding has a hint of coconut flavour and a velvety texture with pops of chia.

Course Breakfast, Pantry Recipes, Snack, Snacks

Cuisine American, Canadian, European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Refrigeration Time 1

Total Time 1 5

Servings people

Calories 435kcal

Author Alexandra Daum

Ingredients

400 ml full-fat canned coconut milk 13.5 oz.
100 ml water ⅓ cup + 1 tablespoon
2 teaspoons honey or maple syrup, to taste
Zest of a lemon
1 teaspoon vanilla extract
65 grams chia seeds 6 tablespoons
Pinch sea salt

Instructions

Add the milk, water, honey, lemon zest, and vanilla to a mixing bowl. Whisk well to combine. If your home is cold and the coconut milk is too hard to whisk, you can blend this with a standing or immersion blender instead.
400 ml full-fat canned coconut milk, 100 ml water, 2 teaspoons honey, Zest of a lemon, 1 teaspoon vanilla extract
Whisk in the chia seeds and salt.
65 grams chia seeds, Pinch sea salt
Refrigerate, covered, for at least an hour or until thickened. Stir again before serving.
To serve as pictured, layer the pudding in three jars (about 400ml or 13.5 oz. each) with frozen or fresh fruit. If you want to add an extra step, you can try layering with cooked fruit like blueberry compote, rhubarb compote, or even a little honey lemon curd.

Notes

Storage: keep in a sealed container for up to five days in the refrigerator. If adding toppings, note that they might not keep as long. I usually layer with frozen fruit in sealed jars.

Freezing: transfer to an airtight container (or layer with frozen fruit in individual servings) and freeze for at least a month. If freezing with fruit, make sure that the fruit hasn't thawed first, or use fresh fruit that you know will still be tasty when thawed.

Nutrition