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Chia Seed Pudding Coconut Milk - Creamy, Simple, and Make-Ahead

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chia seeds: 3 tablespoons (whole black or white chia seeds)
  • Canned full-fat coconut milk: 3/4 cup, well stirred (for a rich, creamy texture)
  • Unsweetened almond milk or water: 1/4–1/2 cup to thin to taste (optional but recommended)
  • Sweetener of choice: 1–2 tablespoons maple syrup, honey, or date syrup (adjust to taste)
  • Vanilla extract: 1/2 teaspoon
  • Pinch of salt: to balance the flavor
  • Optional add-ins: 1–2 tablespoons shredded coconut, cocoa powder, cinnamon, cardamom, or a splash of lime juice
  • Toppings (optional): Fresh berries, mango, banana, toasted coconut flakes, chopped nuts, seeds, a drizzle of nut butter, or cacao nibs

Method
 

  1. Stir the coconut milk well. If using canned coconut milk, whisk it in the can or a bowl to combine the cream and liquid so it’s smooth.
  2. Combine ingredients. In a jar or bowl, add chia seeds, coconut milk, almond milk (or water), sweetener, vanilla, and a pinch of salt.
  3. Whisk thoroughly. Mix for 30–60 seconds so every seed is coated. This prevents clumping.
  4. Wait and whisk again. After 5 minutes, whisk once more to break up any settling seeds. This step makes the texture even.
  5. Chill to set. Cover and refrigerate for at least 2 hours, or overnight. It will thicken as the seeds absorb the liquid.
  6. Adjust thickness. If it’s too thick, stir in a splash more almond milk or water until it’s spoonable and creamy.
  7. Add toppings and serve. Finish with fruit, nuts, a sprinkle of cinnamon, or a drizzle of nut butter for extra richness.