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In a medium bowl or a large jar with a lid, combine the full-fat coconut milk, chia seeds, maple syrup, vanilla extract, and pinch of salt. Whisk or stir well to ensure there are no clumps of chia seeds.

Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a creamy consistency. Stir occasionally during the first hour if possible to prevent chia seeds from clumping at the bottom.

Before serving, give the pudding a good stir. If it's too thick, you can add a splash of extra coconut milk or water to reach your desired consistency. If it's not sweet enough, stir in a little more maple syrup.

Divide the chia pudding into four serving bowls or glasses. Top with your favorite fresh berries, toasted coconut flakes, and chopped nuts, if desired.


In a medium bowl or a large jar with a lid, combine the full-fat coconut milk, chia seeds, maple syrup, vanilla extract, and pinch of salt. Whisk or stir well to ensure there are no clumps of chia seeds.

Cover the bowl or jar and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a creamy consistency. Stir occasionally during the first hour if possible to prevent chia seeds from clumping at the bottom.

Before serving, give the pudding a good stir. If it's too thick, you can add a splash of extra coconut milk or water to reach your desired consistency. If it's not sweet enough, stir in a little more maple syrup.

Divide the chia pudding into four serving bowls or glasses. Top with your favorite fresh berries, toasted coconut flakes, and chopped nuts, if desired.
