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Chia Seed Pudding with Coconut Milk and Berries Recipe

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4 from 76 reviews

  • Author: admin
  • Total Time: 4 hours 5 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan

Description

This Chia Seed Pudding with Coconut Milk and Berries is a simple, nutritious, and delicious no-cook breakfast or snack option. The creamy coconut milk blends beautifully with chia seeds, creating a naturally thick pudding that’s lightly sweetened with maple syrup or honey. Topped with a refreshing mix of berries and optional shredded coconut and mint, this recipe offers a delightful balance of flavors and textures while being vegan, gluten-free, and low in calories.

Ingredients

Scale

Base Ingredients

  • 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

  1. Combine Ingredients: In a mixing bowl, whisk together the chia seeds, unsweetened coconut milk, maple syrup or honey (if using), vanilla extract, and a pinch of salt until fully incorporated.
  2. Allow to Set: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chia seeds to absorb the liquid and form a pudding consistency.
  3. Stir and Adjust: After chilling, give the pudding a good stir to break up any clumps and ensure even texture. Taste and adjust sweetness if needed.
  4. Serve with Toppings: Spoon the pudding into serving bowls or jars. Top with mixed berries, sprinkle with shredded coconut, and garnish with fresh mint leaves as desired.
  5. Enjoy: Serve immediately or keep refrigerated until ready to eat for a refreshing, healthy treat.

Notes

  • You can substitute coconut milk with almond milk or any other plant-based milk of your choice.
  • Adjust the sweetness according to your preference, or omit sweetener for a more natural flavor.
  • For a creamier texture, use full-fat canned coconut milk.
  • Make sure to stir the pudding once or twice during the first hour of chilling to prevent clumping.
  • The pudding can be stored in the refrigerator for up to 4 days.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: International

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Find it online: https://ascookasyoucan.com/chia-seed-pudding-with-coconut-milk-and-berries-recipe/