Coconut Chia Pudding with Fresh Fruit
Creamy Coconut Chia Pudding made with coconut milk, chia seeds, and maple syrup. A simple vegan and gluten free breakfast or dessert. Top with fresh fruit for a refreshing healthy treat.
Ingredients
- 3/4 cup full-fat coconut milk
- 2 1/2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 3 tablespoons chia seeds
- Fresh fruit chopped (blueberries, strawberries, blackberries, raspberries, or mango)
Instructions
- In a large mixing bowl, whisk together the coconut milk, maple syrup, and vanilla extract until smooth and creamy.
- Add the chia seeds and whisk well to evenly distribute them.
- Pour the Coconut Chia Pudding mixture into 2–3 serving bowls, jars, or glasses.
- Let the mixture sit at room temperature for about 30 minutes so the chia seeds can begin absorbing the liquid.
- Cover the bowls and refrigerate for at least 3 hours, or overnight for the best texture.
- Remove from the refrigerator about 15 minutes before serving.
- Top with fresh fruit and enjoy chilled.
Notes
- Fresh berries work beautifully in this recipe, but tropical fruits like mango or kiwi are also delicious.
- For a thicker pudding, add an extra teaspoon of chia seeds.
- Serve in small jars for meal prep or grab-and-go breakfasts.