Coconut Chia Pudding Hearty (Printable Version)

A creamy coconut and chia blend topped with mixed nuts and berries, perfect for a filling start or snack.

# Ingredient List:

01 - 13.5 fl oz full-fat coconut milk (1 can)

02 - 1 cup unsweetened almond milk or other plant-based milk

03 - 5 tablespoons chia seeds

04 - 2 to 3 tablespoons maple syrup (to taste)

05 - 1 teaspoon pure vanilla extract

06 - Pinch of sea salt

07 - 1/2 cup unsweetened coconut flakes or chips

08 - 1/2 cup mixed nuts (almonds, walnuts, pecans), roughly chopped

09 - 1/2 cup fresh berries (blueberries, strawberries, or raspberries)

10 - 1 small banana, sliced

11 - 2 tablespoons pumpkin seeds

12 - 1 tablespoon hemp seeds (optional)

01 - In a mixing bowl, whisk together coconut milk, almond milk, chia seeds, maple syrup, vanilla extract, and sea salt until fully integrated.

02 - Allow the mixture to sit undisturbed for 10 minutes, then whisk again to break up any clumps.

03 - Cover the bowl and refrigerate for at least 4 hours or overnight until the texture becomes thick and pudding-like.

04 - Stir the chilled pudding before portioning to ensure consistency.

05 - Divide the pudding evenly into four serving bowls or jars.

06 - Top each portion with coconut flakes, chopped mixed nuts, fresh berries, banana slices, pumpkin seeds, and optional hemp seeds.

07 - Serve immediately or cover and refrigerate for up to three days.

01 -

This pudding feels like a creamy, nourishing hug but is surprisingly simple to make
The blend of coconut and chia seeds offers a natural energy boost that quietly powers your day

02 -

Chia seeds absorb a lot of liquid, so be patient with the chilling time for the perfect pudding consistency
Whisking after the initial 10 minutes prevents pesky clumps and ensures smoothness every time

03 -

Use full-fat coconut milk for creaminess and skip the non-dairy creamer options that lack richness
Gently folding in toppings preserves their texture and visual appeal