Description
A creamy and nutritious chia seed pudding made with coconut milk and topped with fresh mixed berries. This easy-to-make, no-cook recipe is perfect as a healthy breakfast, snack, or dessert, delivering a blend of fiber, protein, and antioxidants.
Ingredients
Scale
Chia Pudding
- 1/2 cup chia seeds
- 1 1/2 cups unsweetened coconut milk (canned or carton)
- 1–2 tablespoons maple syrup or honey (optional, adjust sweetness to taste)
- 1/2 teaspoon vanilla extract (optional)
- A pinch of salt
Toppings
- 1/2 cup mixed berries (such as strawberries, blueberries, raspberries, or blackberries)
- 1 tablespoon shredded coconut (optional, for garnish)
- Fresh mint (optional, for garnish)
Instructions
- Combine Ingredients: In a medium bowl or jar, whisk together chia seeds, coconut milk, maple syrup or honey, vanilla extract, and a pinch of salt until well mixed.
- Refrigerate: Cover the container and refrigerate for at least 4 hours or preferably overnight to allow the chia seeds to absorb the liquid and thicken into a pudding.
- Stir and Check Consistency: After the initial 30 minutes, stir the mixture again to prevent clumping, then let it continue to chill until fully set.
- Serve: Once the pudding has thickened, give it a good stir. Spoon the pudding into serving bowls or glasses.
- Add Toppings: Top each serving with mixed berries, a sprinkle of shredded coconut, and fresh mint leaves if using. Enjoy immediately or keep refrigerated until ready to eat.
Notes
- Adjust sweetness by adding more or less maple syrup or honey according to your taste.
- Use any type of milk you prefer for a different flavor; almond or oat milk work well too.
- Stirring the mixture after 30 minutes helps prevent chia seeds from clumping together.
- This pudding can be stored covered in the refrigerator for up to 5 days.
- For a thicker pudding, increase the chia seeds to 3/4 cup.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: International
