The easiest and most delicious Chia Pudding recipe you will ever make! This Coconut Milk And Chia Seed Pudding only has 6 ingredients and tastes like salted caramel. This healthy, vegan mix-and-make dessert comes together in less than 5 minutes and has the perfect chia pudding consistency.
Jump to:
Why make my Coconut Milk And Chia Seed Pudding?
Lately, we have been incorporating chia seeds in our daily meals. Chia seeds pack a punch when it comes to protein, iron, potassium, magnesium, folate and fibre. They are very rich in fibre, antioxidants, minerals, and heart-healthy omega-3 fatty acids. With more folate than spinach, more potassium than bananas, more Omega-3 fatty acids than salmon and more calcium than milk, chia seeds are great for heart, brain, oral, skin and digestive health. A true powerhouse of an ingredient. And chia pudding is the best way to enjoy them! Here is why you should make this chia seed pudding
- Ready in 5 minutes.
- Super delicious and tastes like salted caramel.
- Is vegan, gluten-free and egg-free, making it extremely allergy-friendly.
- Can be made ahead and meal prepped.
- Great for a grab-and-go breakfast.
- Can be topped with fresh seasonal berries and granola.
Ingredients & Substitutions
Chia Seeds - I use a mix of black and white chia seeds, but you can use any you like or are available.
Coconut Milk - I used reduced-fat, light coconut milk from a can.
Almond Milk - I use almond milk to make this chia seed pudding loose and light. Just using coconut milk will make this pudding really dense and slightly hardened as coconut solidifies in the fridge. Mixing it with almond milk, regular milk, or soy milk will keep the pudding's consistency light and lovely.
Coconut Sugar - Coconut sugar has a deep caramel flavour which makes this coconut milk and chia seed pudding extremely delicious. Although a healthy treat, it tastes like a decadent dessert. You can substitute with normal brown sugar, raw sugar or even maple syrup.
Vanilla & Salt - Vanilla adds rich sweetness, while salt balances the sweetness of the chia seed pudding and gives it a salted caramel flavour.
How to make Coconut Milk And Chia Seed Pudding?
This is the simplest healthy treat or dessert you will make. Add all ingredients to a bowl and mix well to remove all the chia lumps. Cover and refrigerate for at least 4 hours or overnight before serving.
More Chia Pudding Recipes
Recipe
Hungry For More Recipes? Subscribe to my FREE weekly cooking newsletter. Check out Instagram, Facebook, and Tiktok to see everything I share! And if you love exploring cooking techniques, discovering new cookbooks and want access to my exclusive veg-forward recipes, join my Best-Selling Substack!
Ingredients
- 1 cup light coconut milk
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 2 tablespoons coconut sugar
- 6 tablespoons (70 g) chia seeds
- Pinch of salt
Instructions
- Add all ingredients for the coconut milk and chia seed pudding to a 1-litre lidded glass container. Mix well to remove all lumps.
- Allow to set by chilling in the fridge for 3-4 hours or overnight before serving.
This looks great! I have 2 questions:
Can I use oat milk instead?
And....
Is the coconut milk in the tin or carton?
I look forward to your response and to make this!
Thanks!
yes, absolutely. you can use oat milk. But make sure you also use coconut milk for that lovely coconut-caramel taste. The coconut I use is from a can (the kind you use for cooking) but a light version. Cheers!