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Coconut Chia Pudding by Michelle Tam https://nomnompaleo.com
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5 from 1 vote

Coconut Chia Pudding

This tasty coconut chia pudding recipe is perfect for a quick breakfast or snack! You can customize them with your seasonal fruit and nuts!
Prep Time5 mins
Cook Time10 mins
Total Time5 hrs 15 mins
Course: Breakfast
Cuisine: Snack
Keyword: gluten-free, low carb, paleo, Primal, Vegan, Vegetarian
Servings: 4 servings
Calories: 310kcal
Author: Michelle Tam

Ingredients

  • 1 13.5 ounce can full-fat coconut milk
  • 2.5 ounces cold water
  • 1 tablespoon honey amount is up to your taste!
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½  cup chia seeds  

Optional garnishes:

  • Diced fresh fruit
  • Toasted coconut flakes
  • Toasted nuts

Instructions

  • In a large measuring cup, bowl, or beaker, combine the coconut milk, water, honey, vanilla, and cinnamon. (If you want to use another alternative milk, be my guest! Just substitute 2 cups for the coconut milk + water.) Blend until smooth.
  • Pour in the chia seeds and stir well to combine. Leave the mixture on the counter for at least 30 minutes so the chia can absorb the liquid and plump up.
  • Stir one last time. You’ll notice that the mixture has started to thicken. Cover and place in the fridge overnight or until it firms up (about 4 hours). You can keep your chia pudding in a sealed container in the fridge for about a week or so.
  • When you’re ready to eat, take the pudding out of the fridge. The chia pudding should be nice and thick when you scoop into it.
  • Grab your favorite fruit and toast some coconut flakes. In a cup or jar (or in my case, more chemistry lab beakers), alternate layers of chia pudding and fruit. Top it all off with crunchy coconut flakes.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!

Nutrition

Calories: 310kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Fiber: 7g