In the realm of indulgent yet nutritious treats, the combination of coconut milk and chia seeds takes center stage, presenting a symphony of flavors and health benefits. If you're on the lookout for a luscious dessert or a wholesome breakfast option, look no further than coconut milk and chia seed pudding.
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I made this with breakfast in mind but coconut milk and chia seed pudding could make a wonderful, kinda healthy dessert too. Coconut milk is so rich and creamy that it definitely whispers dessert too! It comes down to what you pair with this coconut milk and chia seed pudding. For breakfast granola, mixed berries, and coconut flakes make a filling and super pretty breakfast parfait like I've made here. But if you wanted a dessert option drizzle chocolate or caramel sauce on top, add chopped roasted salted nuts, sweeten it further with maple syrup or agave nectar, or you could use preserved syrupy fruits too.
If coconut milk is too rich for your taste or you don't actually like the taste of coconut you can make chia pudding with nondairy milk or yogurt too. Follow my recipe for vegan chia pudding here.
what you need
- canned full-fat coconut milk
- whole black or white chia seeds
- vanilla paste or vanilla powder
See the recipe card for accurate quantities.
how to make coconut milk and chia seed pudding
Canned coconut milk will often separate in the can when it's left in the pantry. In this case, shake it up or give it a good stir before using it. Although it's not necessary for this recipe, sometimes I allow it to separate by placing the can in the fridge overnight. This will make the thick cream rise to the top, while the water will remain at the bottom of the can. This is perfect for scooping out only the cream to use for making whipped cream.
Pour coconut milk into a mixing bowl or another glass storage container you'd like the chia pudding to be stored in.
Add whole chia seeds to the coconut milk.
Add vanilla powder or vanilla paste to the coconut milk and chia seeds and whisk this around until very well combined.
Cover your bowl or glass container and refrigerate the coconut milk and chia seed pudding overnight to thicken.
Now you can assemble parfaits with the finished coconut milk and chia seed pudding. I made mine in 8 oz mason jars and layered the pudding with mixed berries and some store-bought granola. The parfaits are topped with toasted flaked coconut and a drizzle of maple syrup. Instead of store-bought granola my homemade hemp granola is especially delicious!
equipment you need
- mixing bowl
- whisk
- can opener
- dry measuring cups
- measuring spoons
- glass container with a lid
storage
The coconut milk and chia seed pudding can be kept in the bowl you mixed it in—just cover it with some wrap. Or transfer it to an airtight glass container with a lid. It should last up to 5 days in the fridge.
coconut milk and chia seed pudding
Ingredients
- 1 x 400ml can full-fat coconut milk
- ⅓ C whole chia seeds
- ½ teaspoon vanilla powder or vanilla bean paste
Instructions
- Pour the coconut milk into a bowl and mix with whoel chia seeds and vanilla powder or vanilla paste. Stir until well combined. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
- Create parfaits by layering coconut chia pudding with your choice of toppings including mixed berries, chopped nuts, and granola. You can also sweeten the coconut milk and chia seed pudding by adding maple syrup or agave nectar to taste.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.