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A small glass container filled with chia seed pudding, topped with raspberries coconut wood spoon in bowl.
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Coconut Chia Pudding

This coconut chia pudding recipe is quick to prepare and so creamy to eat.
Prep Time5 minutes
Chilling time2 hours
Total Time2 hours 5 minutes
Course: Snack
Cuisine: New Zealand
Keyword: Coconut Chia Pudding, Coconut Chia Seed Pudding
Servings: 4 Servings
Calories: 391kcal
Author: Stacey

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. 

Nutrition

Serving: 1serving | Calories: 391kcal | Carbohydrates: 30g | Protein: 6g | Fat: 30g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 20mg | Potassium: 336mg | Fiber: 8g | Sugar: 18g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 5mg