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4-Ingredient Creamy Coconut Milk Chia Pudding – Simple, Satisfying, and Make-Ahead

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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds – Whole black or white chia seeds work equally well.
  • Full-fat canned coconut milk – For the creamiest texture and a gentle coconut flavor.
  • Maple syrup (or honey) – Adjust to taste for sweetness.
  • Vanilla extract – Adds a warm, dessert-like note.

Method
 

  1. Mix the liquid base. In a jar or bowl, whisk the coconut milk until smooth. If the cream has separated, stir well or briefly warm the unopened can in warm water to loosen it. Add the maple syrup and vanilla, and whisk again.
  2. Add the chia seeds. Sprinkle the chia over the liquid and whisk for 30–45 seconds to distribute the seeds evenly. This helps prevent clumping later.
  3. Let it stand, then whisk again. After 10 minutes, whisk once more. This second stir is key for even thickening and a smooth pudding.
  4. Chill to set. Cover and refrigerate for at least 2 hours, but overnight is best. The pudding will thicken significantly as the chia absorbs the coconut milk.
  5. Check texture and adjust. If it’s too thick, stir in a splash of coconut milk or water. If it’s too thin, sprinkle in another teaspoon of chia, stir, and chill 20 more minutes.
  6. Serve. Spoon into bowls and top with fresh berries, mango, toasted coconut, nuts, or a sprinkle of cinnamon if you like.