Go Back

Chia Coconut Pudding with Coconut Milk

This chia seed pudding with coconut milk is a healthy alternative to processed desserts. Chia seeds make great desserts and are high in omega-3s. This recipe uses agave (or stevia, if you prefer) as a sweetener instead of sugar. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices.
Print Recipe
Prep Time 10 minutes
Total Time 30 minutes
Course Breakfast
Cuisine british
Servings 6 people
Calories 1037.5 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 Measuring Cups For liquids and dry ingredients
  • 1 Measuring Spoons
  • 1 Airtight Container For refrigeration

Ingredients
  

Main

  • 2 cups sweetened coconut milk
  • 6 tablespoons unsweetened coconut milk
  • 1 tablespoon agave nectar or more to taste
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 pinch salt
  • ½ cup chia seeds
  • ½ cup diced fresh strawberries Optional

Instructions
 

  • Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
  • Stir pudding and top with strawberries.

Notes

For optimal texture, ensure the chia seeds are thoroughly hydrated. If the pudding appears too liquid after the initial 20 minutes, add another tablespoon or two of chia seeds and let it sit for another 15 minutes, or simply extend the refrigeration time. Adjust the agave nectar to your desired sweetness; a pinch of orange or lime zest can brighten the flavors. For a creamier, less textured pudding, blend the mixture briefly with an immersion blender or standard blender after it has fully thickened. Consider toasting coconut flakes or nuts for an elevated topping, adding textural contrast. Always serve this pudding well chilled for the best experience.