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Creamy Coconut Chia Pudding – vegetarian recipe
Stav Kogan

Creamy Coconut Chia Pudding

An effortlessly elegant, luxuriously creamy Coconut Chia Pudding. Simply mix a few ingredients before bed, and wake up to a delicious, nutrient-packed breakfast that tastes more like a dessert.
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 4 serving
Calories: 158
Ingredients Method Nutrition

Ingredients
  

  • 1 cup (240 ml) full-fat coconut milk
  • ¼ cup (40 g / 1.41 oz) chia seeds
  • ½ tablespoon (10 g / 0.35 oz) honey
  • 2 tablespoons (28 g / 0.99 oz) slivered almonds
  • ¼ cup (30 g / 1.06 oz) fresh raspberries
  • Pro-Tips for Perfect Pudding
  • To prevent any clumping, give the pudding a second vigorous stir about 10 minutes after you first place it in the fridge.
  • Easily make this recipe vegan by swapping the honey for maple syrup or agave nectar.
  • For an ultra-smooth, mousse-like consistency, blend the coconut milk, chia seeds, and honey in a blender before chilling.
  • This pudding is a meal-prep dream. Double the recipe and portion it into individual airtight containers for a grab-and-go breakfast that lasts up to 5 days.

Method
 

  1. Directions
  2. In a medium bowl or a large jar, add the coconut milk, chia seeds, and honey.
  3. Whisk vigorously for about 1-2 minutes to fully combine and ensure there are no clumps of chia seeds.
  4. Cover the container and place it in the refrigerator to set for at least 4 hours, or preferably overnight.
  5. Once the pudding is thick and creamy, stir it once more.
  6. Divide into four serving bowls and garnish with slivered almonds and fresh raspberries before serving.

Nutrition

Calories: 158kcalCarbohydrates: 6.5gProtein: 2gFat: 14.1g

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