Coconut Chia Seed Pudding is a thick, creamy vegan dessert recipe that only takes 5 minutes to prepare and only 5 ingredients are needed!
When it comes to food trends, I tend to be pretty stubborn (says the girl who’s writing a cookbook on kale. PAH!).
I resist, give the cold shoulder, and ultimately I end up caving because it’s lonely being a black sheep. Plus, I get hungry.
Up until a few days ago, I ignored chia seed pudding like it was the annoying kid in class who constantly had his/her hand raised.
I assumed (incorrectly) that chia pudding would require a time investment with a lot of milk-boiling and yolk-tempering.
I imagined it would be just another insulin spike and sugar coma walk down food addiction lane.
So what, who cares, no big deal, was my take.
The fact that I was spotting chia seed puddings all over the intraverse made me mistrust its validity when the whole time, I should have been swaddling it in my warm, welcome embrace.
Well, great news for all us folks that enjoy short ingredient lists and 30 second prep times: There’s no boiling or egg tempering required and chia seed pudding is GREAT for you (provided you use healthful milks and natural sweeteners versus cane sugar).
All I did was mix almond milk, coconut milk, and chia seeds together in a jar and stick it in the refrigerator overnight.
What came out was a thick, rich pudding similar to tapioca, that I felt absolutely no shame over eating for breakfast.
The first batch I made, I didn’t add a sweetener and simply diced up a ripe mango to mix in. What happened next was I felt like I had cheated the system.
The whole system. There I was, enjoying a decadent treat that took half a minute to make, which had zero refined sugar and was nothing but healthful. This is my bliss.
Coldplay should be playing right now as background music.
I love you, my chia pet.
So what’s the deal with chia seeds? Other than the fact that they make a delicious, tapioca-like consistency when soaked in liquid, they have mondo health benefits.
Chia seeds are high in omega-3 fatty acids, antioxidants, minerals, are an anti-inflammatory, can lower blood sugar, and can be used as an egg replacer in vegan cooking and baking.
Plus, they are digestible in their whole form, which means they don’t need to be ground up in order to reap the benefits.
Where do you find chia seeds? You can purchase chia seeds from any natural food store, most grocery stores, and online.
Oh chia…I want to gaze lovingly at you and put you on my windowsill.
More Chia Pudding Recipes:
- Maple Chia Pudding with Caramelized Figs
- Keto Chia Pudding
- Banana Chia Pudding
- Pumpkin Spice Chia Seed Pudding
Coconut Chia Seed Pudding
Ingredients
- 1 cup full-fat canned coconut milk
- 1.5 cups unsweetened almond milk
- 2 to 3 tablespoons pure maple syrup optional
- ½ cup chia seeds
- 1 ripe mango peeled and diced
Instructions
- Combine the milks and agave in a jar and stir well with a spoon (or put the lid on and shake the jar. That’s the more fun way of going about this). Note: If your coconut milk is cold and separated, it will need to be stirred well to combine the water and flesh.
- Add the chia seeds and shake with the lid on (or stir).
- Refrigerate the overnight (at least 6 hours).
Nutrition
beautiful presentation and delicious looking treats 😀
I’m trying this for dessert tonight. Looks yummy!
Just FYI, you can also buy a huge bag of organic chia seeds at Costco for pretty cheap.
This recipe looks so good, would I be able to sub fat free milk for the almond milk?
Thanks, Loes! I’ve never tried using cow’s milk for the recipe, but I’m pretty sure it would work just fine! Let me know how it turns out! 🙂
Yep – I’m in the same boat as you and some of your readers! I love chia seeds and use them in lots of my recipes, but just never got around to making a chia pudding. Well, duh! Now I clearly see how bummed I’m gonna be that I didn’t make pudding sooner! Your recipe is the one that is finally gonna send me to the kitchen to give it a try! And, I’m pretty sure it’s gonna be my new obsession, too! Thanks for the inspiration!
Ahhhhh yes! If you like chia seeds, you’ll go CRAZY over this pudding! It’s amazing how delightful these simple and healthy recipes can be…as much as I love brownies, I’m thinking chia pudding’s my new fix! 🙂 Let me know if you try it!
I sure did try it, although sadly without the almond milk just because I didn’t have any on hand (and didn’t want to wait until I did)! Still so creamy-yummy-good even without! The mangos absolutely make it – their bright sweetness is a genius counterpoint! So glad I tried it! Thanks for the kick in the pants!
Thinnikg like that is really amazing
That kind of thinking shows you’re an expert
I’m so glad I found my solution online.
That kind of thinking shows you’re on top of your game
agave syrup is still sugar. this isnt sugar free if you include it as a sweetener.
My apologies for the confusion, Andrew. I did mention in my post that there is no “refined sugar” in the recipe, but I understand that there is still debate as to whether or not agave is considered refined, so this was probably poorly worded. I did make the pudding minus the agave and I thought it was wonderful, so if you’re concerned about agave being sugar, you can omit it from the recipe and still have a tasty treat 🙂
My poor gigantic bag of chia seeds are sitting in my pantry, patiently awaiting the day I pick of the bag and finally spoon them into something. I have good intentions. This is a pudding I can get behind. Minimal prep. Instant gratification. Health benefits. Yurp, I’m in.
You’ll looooove it! Now the only thing I want to do with my chia seeds is make pudding out of them. So long, bag of chia seeds! 🙂