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Coconut Chia Seed Pudding Recipe

Decadent Coconut Chia Pudding

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. Enjoy it as a dessert, an indulgent weekend breakfast, or an afternoon treat!
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Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Cover the mixing bowl tight and store in the fridge for 6 hours or even overnight.
  3. 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.
  4. 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

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.
If you have any leftover, you can store it in a glass airtight container in the fridge for up to 4 days.
 
Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Friendly Compliant Recipe