Description
Indulge in a nutritious and creamy coconut milk chia pudding that serves as the perfect breakfast or light snack. This recipe expertly balances luscious canned coconut milk with almond milk and chia seeds for a texture that is both satisfying and energizing. With minimal prep required, this dish is an ideal meal-prep staple, offering a delightful tropical flavor profile that keeps you fueled and focused throughout your busy morning.
Ingredients
3/4 cup canned coconut milk
1 1/2 cups unsweetened almond milk
2 tablespoons maple syrup or honey
1 teaspoon pure vanilla extract
1/2 cup chia seeds
2 tablespoons unsweetened coconut flakes
Instructions
Combine the coconut milk, almond milk, maple syrup, vanilla, chia seeds, and coconut flakes in a large bowl.
Whisk vigorously for one minute to ensure no clumps remain.
Let the mixture rest for 5 minutes.
Whisk a second time to ensure even distribution of seeds.
Cover the bowl securely and refrigerate for at least 6 hours or overnight.
Stir the pudding thoroughly before serving to reach a consistent, creamy texture.
Notes
Use full-fat canned coconut milk for the best, most decadent texture. For a crunchier texture, toast the coconut flakes before adding, or use them as a topping right before serving. This recipe is naturally dairy-free and can easily be made vegan by using maple syrup instead of honey.
- Prep Time: 10
- Category: Gluten-Free Recipes
- Method: No-cook / Refrigeration
- Cuisine: Healthy Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Fiber: 9g
- Protein: 5g
- Cholesterol: 0mg