Coconut Milk Chia Pudding
This coconut chia pudding recipe is dairy free deliciousness and can be dressed up with different spices, sweeteners, & garnishes. Instead of cinnamon try pumpkin pie spice or chai flavors such as a combo of cinnamon, ginger, cloves, cardamom, & nutmeg. Sweeten with maple syrup, honey, stevia, fruit juice, or any kind of sugar. Top it with toasted coconut flakes, seeds, nuts, or fruit. I prefer full fat canned coconut milk but you could also use refrigerated coconut cream (or almond milk if you like) or light coconut milk – it will just take longer to “set”.
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Total Time: 10 minutes
- Yield: 5 (4 ounces each)
- Category: Dessert / Snack
- Method: No Cooking Involved
- Cuisine: International
- 15 ounce can full fat coconut milk (2 cups)
- 2 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/2 cup black whole chia seeds
- fruit & nuts to garnish – optional
- Toss the coconut milk, syrup, vanilla extract, and cinnamon into a blender. Blend for 5-10 seconds or until smooth and integrated. You want to mix it up not pulverize it! Pour into a bowl and mix in chia seeds. Add more sweetener or spice to taste. Top with garnishes.
- Happy puddin’ eatin! Beckie
- Don’t want to use a blender. Cool. Whip it by hand but sometimes the fat separates into a blob in a can of coconut milk and it can be hard to hand whip to integrate it.
- Don’t like whole chia seeds? Cool. Stick them in the blender too and blend ’em up.
Things In My Kitchen:
- Professional blender – I love my low profile Vitamix blender but this Ninja is almost as good and tons cheaper.
- Chia Seeds – I prefer them whole for texture & black for contrast with the coconut milk.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Pudding, Chia Pudding, Gluten Free, Dairy Free, Vegan, Vegetarian, Paleo, Whole 30