This decadent coconut chia pudding is not your average chia seed pudding. It is more like a dessert. When you mix a good amount of chia seeds with a can of thick coconut cream, it results in a much thicker consistency than being mixed with a thinner milk. This also minimizes the unique jelly-like taste/consistency that happens when chia seeds expand. The end result is a deliciously rich coconut chia pudding. You can enjoy it as a dessert, an indulgent weekend breakfast, or an afternoon treat!
Decadent Coconut Chia Pudding Recipe
Serves 4 – If you have any leftover, you can store it in the fridge for up to 4 days.
Ingredients
1 can heavy coconut cream or full fat coconut milk
6 TBSP chia seeds
1/2 tsp alcohol-free vanilla use 3/4 tsp for more vanilla taste
1 TBSP maple syrup
1/8 tsp cinnamon
Toppings: coconut flakes (toasted or untoasted) & fresh raspberries
How To Make Coconut Chia Pudding
- Add the entire contents of your can of coconut, along with the chia seeds, vanilla, maple syrup, and cinnamon to a smaller mixing bowl. Really whip it together well with a spoon so that everything is pretty evenly combined. Making sure to get all of the chia seeds mixed in so that they can expand.
- Cover the mixing bowl tight and store in the fridge for 6 hours or even overnight.
- It will be extra thick when you take it out of the fridge, but give it a good stir as best as you can. Taste it now. Stir in a touch more of maple syrup if you want it a bit sweeter.
- When you are ready, serve it scooped in small clear glass cups or bowls. Layer with fresh raspberries and coconut flakes any way you wish. ENJOY!
Toasted Coconut Flakes: If you really want to go all out you could top with toasted coconut flakes. Bake coconut flakes on a parchment lined baking sheet at 325 degrees. Check them right at 5 minutes as they toast quickly. If they need a little more time, give them a good stir to prevent any from burning on the bottom, and bake a few more minutes. Once out of the oven, carefully remove from the hot pan to prevent from baking further.
Raspberries are one of the top antioxidant fruits and are an essential food for optimum health. Raspberries are rich in vitamins C, A, E, K, and B-complex and minerals such as iron, calcium, and magnesium.
Medical Medium
Raspberries are one of my favorite fruits and they pair so well with this coconut pudding. Use as many as you wish!
Riane’s Tidbits
Thinner Consistency
If it sits in the fridge an extra long time and you want to thin it out some, stir in a splash of a plant based milk. Just do a small splash to keep the richer flavor. Coconut milk or cashew milk would both be great in this.
Maple Syrup Sweetness
Maple syrups vary in sweetness, so I have this recipe written with 1 TBSP. However, if your maple syrup is not very sweet or if you just want a bit more sweetness, add in 1/2-1 TBSP more of maple syrup.
Coconut Milk/Cream
If you open a can and you find it extra runny, cover it and place it in the fridge for awhile so it hardens/thickens up more.
If your coconut milk has guar gum in it, which is a thickening emulsifier, your coconut milk will be thicker. Health Tidbit: Guar gum is extracted from beans, so if you are dealing with strep issues, try to avoid/limit it. You can read more about strep and beans from Muneeza Ahmed here. The heavy coconut cream I linked above does not have guar gum. This simple coconut milk is another one that does not have guar gum in it. It does have a thinner consistency though, so I prefer the heavy coconut cream for this recipe.
Coconut meat (and the oil derived from it) is antipathogenic due to its lauric acid content combined with other antioxidants present in it, so turn to coconut when you’re in need of an antibacterial and antiviral food. Plus, its medium-chain fatty acids break loose other fats and aid in pushing them out of the body.
Medical Medium
Inspired From
This recipe was inspired from a chia seed pudding I had on a Sunday Funday. I loved it, but my husband did not. It was the texture/consistency thing that is common with many. Well, it inspired this thicker chia seed pudding that he and hopefully more would enjoy too. I have to say it’s my favorite chia pudding I have eaten so far!
Please let me know how you like it! If you make any of my recipes, please tag me @herhealthystyle on Instagram so I can see your delicious creations! xx Riane
Save + Pin It For Later On Pinterest: Decadent Coconut Chia Pudding
YOU MAY ALSO ENJOY:
Decadent Coconut Chia Pudding
Ingredients
Method
- Add the entire contents of your can of coconut, along with the chia seeds, vanilla, maple syrup, and cinnamon to a smaller mixing bowl. Really whip it together well with a spoon so that everything is pretty evenly combined. Making sure to get all of the chia seeds mixed in so that they can expand.
- Cover the mixing bowl tight and store in the fridge for 6 hours or even overnight.
- It will be extra thick when you take it out of the fridge, but give it a good stir as best as you can. Taste it now. Stir in a touch more of maple syrup if you want it a bit sweeter.
- When you are ready, serve it scooped in small clear glass cups or bowls. Layer with fresh raspberries and coconut flakes any way you wish. ENJOY!
Notes
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.