Chia Pudding with Coconut Milk
This chia pudding with coconut milk is creamy, dairy-free, and takes just 5 minutes to prep. Made with coconut milk and almond milk for the perfect texture, naturally sweetened with maple syrup, and ideal for meal prep.
Ingredients
- 1 cup coconut milk , from 13 ounce can
- 1 cup almond milk , or desired milk
- ½ cup chia seeds
- 1-2 Tablespoons maple syrup , or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch salt
Optional toppings: Honey, fresh berries, bananas, nut butter, nuts, coconut
Instructions
- Mix together 1 cup coconut milk, 1 cup almond milk, 1/2 cup chia seeds, 1-2 Tablespoons maple syrup, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and pinch of salt in a glass jar with lid.
- Cover with a lid. Place in the fridge overnight, or at least 4 hours.
- Add toppings. The next morning, stir in more milk if desired to reach desired consistency. Sweeten to taste and then top with your favorite toppings. My favorites are fresh berries and sliced almonds. Then I like to drizzle honey across the top.
Notes
Note: You can divide this recipe into 5 smaller jars for an easy meal prep, or double the recipe to make 10 servings. 1 serving is half a cup.
Milk: You can use any milk you prefer. My favorite is to mix 1 cup coconut milk and 1 cup almond milk (makes it creamy without being too thick), however you can just use almond milk for a thinner pudding or coconut milk for a thicker pudding.
Storage: Store in airtight jars in the fridge for up to 5 days.
Nutrition
Calories: 148kcal, Carbohydrates: 22g, Protein: 7g, Fat: 3g, Cholesterol: 1mg, Sodium: 173mg, Potassium: 145mg, Fiber: 3g, Sugar: 1g, Calcium: 193mg, Iron: 1.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
