Coconut Almond Chia Pudding (Printable Version)
Creamy coconut and almond pudding with chia seeds, topped with toasted nuts and fresh berries.
# Ingredient List:
→ Base
01 - 1 cup canned full-fat coconut milk
02 - 1 cup unsweetened almond milk
03 - 1/4 cup chia seeds
04 - 2-3 tablespoons maple syrup or agave syrup
05 - 1/2 teaspoon pure vanilla extract
→ Toppings
06 - 1/4 cup sliced almonds, toasted
07 - 1/4 cup unsweetened shredded coconut, toasted
08 - Fresh berries (blueberries or raspberries)
09 - Extra maple syrup or honey (optional)
# How to Make It:
01 - Whisk together coconut milk, almond milk, chia seeds, maple syrup, and vanilla extract in a medium bowl until fully combined.
02 - Let mixture sit for 5 minutes, then whisk again to break up any chia seed clumps and ensure even distribution.
03 - Cover bowl and refrigerate for at least 2 hours or overnight until mixture thickens to pudding-like consistency.
04 - Stir chilled pudding and divide evenly among 4 bowls or serving glasses.
05 - Garnish each serving with toasted almonds, toasted coconut, fresh berries, and additional syrup if desired. Serve chilled.
# Expert Advice:
01 -
- It feels like having dessert for breakfast without any of the guilt
- The make ahead nature means you wake up to breakfast already waiting
02 -
- The second whisk after five minutes is non negotiable for smooth pudding
- Chia pudding keeps beautifully for four to five days in the refrigerator
03 -
- Use a mason jar to mix the pudding, then shake vigorously instead of whisking
- Make a double batch on Sunday and youre set for half the week