Coconut Chia Pudding
Coconut chia pudding is quick to make. This creamy pudding is perfect for a snack, dessert or make ahead breakfast.
Why This Recipe Works
- Quick and easy to make
- Energy dense, Dairy-free, gluten-free and a source of fibre
- Make ahead snack, dessert pr breakfast
Ingredients you will need
- coconut milk
- water
- chia seeds
- honey (warmed) or maple syrup
- coconut flakes
Ingredient Notes and Substitutes
- Coconut milk: I use full fat coconut milk. If you are going to use coconut cream instead of milk, reduce the volume to 200 millilitres (half a can) and increase the water to 1 cup of water.
- Chia seeds: White or black chia seeds are fine
- Honey: warming the honey will make it easier to stir it into the pudding.
How to make coconut chia seed pudding for babies
If you wish to use this recipe for babies under one year of age, please use maple syrup to sweeten the pudding not honey. Honey should not be served to infants under one year of age.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Coconut Chia Pudding recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Place the coconut milk and water in a mixing bowl. Whisk so they are well combined.
Step two: Warm the honey so it is liquid and easy to mix in.
Step three: Add the remaining ingredients (chia seeds, warmed honey and coconut flakes.) Whisk with a fork, until well combined.
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Step four: Portion into small mason jars (optional)
Step five: Cover and refrigerate overnight.
Enjoy!
Tips and FAQs
Here is how you can make these Coconut Chia Puddings perfectly every time!
- Taste the pudding mix, if you don't love the flavor of coconut you can add vanilla extract.
- Serve your coconut puddings with fresh fruit or berries: Banana, raspberries, strawberries, sliced blueberry and mango all pair well with this pudding.
Coconut Chia Pudding
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Ingredients
- 1 can coconut milk 400 millilitres
- ½ cup water
- ½ cup chia seeds
- ¼ cup honey (warmed) or maple syrup
- ¼ cup toasted coconut flakes
Instructions
- Place the coconut milk and water in a mixing bowl. Whisk so they are well combined.
- Warm the honey so it is liquid and easy to mix in.
- Add the remaining ingredients (chia seeds, warmed honey and coconut flakes.) Whisk with a fork, until well combined.
- Portion into jars (optional).Cover and refrigerate overnight.
- Enjoy!
Video
Notes
- Taste the pudding mix, if you don't love the flavor of coconut you can add vanilla extract.
- Serve your coconut puddings with fresh fruit or berries: Banana, raspberries, strawberries, sliced blueberry and mango all pair well with this pudding.
- Coconut milk: I use full fat coconut milk. If you are going to use coconut cream instead of milk, reduce the volume to 200 millilitres (half a can) and increase the water to 1 cup of water.
- Chia seeds: White or black chia seeds are fine
- Honey: warming the honey will make it easier to stir it into the pudding.
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