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Chia Pudding with Coconut Milk

A creamy and tropical chia pudding made with coconut milk, perfect for breakfast, snacks, or dessert. Quick to prepare and highly customizable for different tastes!
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Prep Time 10 minutes
4 hours
Total Time 4 hours 10 minutes
Servings: 5 servings
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 14 oz coconut milk (one can) Look for organic versions for best flavor.
  • 1/2 cup almond milk Feel free to substitute with any milk of your choice.
  • 3 tsp maple syrup Use pure, grade A maple syrup for optimal sweetness.
  • 1 tsp vanilla extract A high-quality extract enhances flavors.
  • 1/4 tsp salt Just a pinch to balance all sweetness.
  • 1/2 cup chia seeds Use fresh seeds for best results.
Toppings
  • 1 cup cubed mango Fresh or frozen, for tropical flavor.
  • 1 cup pineapple chunks Fresh or frozen; adds zesty kick.

Method
 

Preparation
  1. In a blender, combine coconut milk, almond milk, maple syrup, vanilla extract, salt, and chia seeds. Blend for about 30 seconds until smooth.
  2. Pour the mixture evenly into five half-pint mason jars, filling each jar about halfway.
Chill
  1. Seal the jars with lids and place them in the fridge. Chill for at least 4 hours, ideally overnight, to allow chia seeds to swell.
Serving
  1. Once chilled, top each pudding with cubed mango and pineapple. Enjoy!

Notes

These Chia Puddings can be stored in the refrigerator for up to 5 days. You can also freeze them for up to 1 month. Feel free to double the recipe for meal prepping.