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Coconut Chia Pudding

This creamy coconut chia pudding is one of those breakfasts that takes just a few minutes to prep but makes busy mornings so much easier. It has a rich coconut flavour, a naturally creamy texture, and can be customized with whatever fruit and toppings you have on hand.

I love making it the night before so breakfast is ready to grab straight from the fridge in the morning. Add a little extra milk if you prefer a looser, more spoonable consistency, then pile on your favourite toppings. And if you love mango sticky rice, don't skip the mango and coconut cream combination!

Nutritional Benefits

A good source of fibre

Chia seeds are naturally high in fibre, which helps support digestive health and contributes to a more satisfying breakfast.

Plant-based omega-3 fats

Chia seeds provide ALA, a plant-based omega-3 fatty acid, which is an important type of dietary fat to include regularly.

Provides plant-based protein

Using soy milk adds plant-based protein to the pudding, making it more satisfying than a chia pudding made with coconut milk alone.

Healthy fats for staying power

The combination of chia seeds and coconut milk provides fat that helps make this breakfast rich and satisfying.

Easy way to add fruit

Adding fresh fruit brings additional fibre, vitamins, minerals, and antioxidants while naturally sweetening your breakfast.

Prep Time 5 mins
Rest Time 3 hrs
Total Time 3 hrs 5 mins
Difficulty: Beginner
Servings: 2
Description

A creamy overnight coconut chia pudding made with chia seeds and soy milk, finished with your favourite fruit and toppings for an easy, satisfying breakfast.

Ingredients
    Chia Pudding
  • 1/4 cup chia seeds
  • 1/2 cup unsweetened coconut milk
  • 3/4 cup Silk Protein milk (or other milk of choice)
  • 1.5 tbsp maple syrup, to taste
  • 1 tsp pure vanilla extract
    • Topping Options
  • Fresh fruit of choice
  • Granola
  • Coconut flakes
  • Nut or seed butter
  • A drizzle of maple syrup
Instructions
  1. 1
    In a medium bowl or container, whisk together the coconut milk, protein milk, maple syrup, vanilla extract, and salt.
  2. 2
    Slowly whisk in the chia seeds, making sure they are evenly distributed and there are no large clumps.
  3. 3
    Let the mixture sit for 5–10 minutes, then whisk again. This helps prevent the chia seeds from settling to the bottom.
  4. 4
    Cover and refrigerate overnight. The longer chilling time allows the chia seeds to fully absorb the liquid and creates a thick, creamy pudding.
  5. 5
    The next morning, give the pudding a good stir. If you'd prefer a thinner consistency, add a splash of milk and stir until it reaches your desired consistency.
  6. 6
    Divide between two bowls or jars and add your favourite toppings.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 207kcal
% Daily Value *
Total Fat 11g17%
Saturated Fat 2g10%
Total Carbohydrate 18g6%
Dietary Fiber 7g29%
Sugars 10g
Protein 9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Mango Sticky Rice Tip

For a fun twist, top your coconut chia pudding with diced mango and a spoonful of coconut cream. The creamy coconut and sweet mango give it a delicious mango sticky rice-inspired flavour.

Read it online: https://makeitbrunch.com/recipe/coconut-chia-pudding/