Chia Pudding with Coconut Milk
◷5 minutes + 2 hours / overnight in the fridge
A tender, creamy chia seed pudding made with coconut milk. Made the evening before — a convenient breakfast prep for 2–3 days.
Ingredients
Chia seeds(3 tbsp. for a looser consistency)4 tbsp
Coconut milk200 ml
Greek yogurt100 g
Maple syrup2 tbsp
Vanilla1 tsp
Shredded coconut(optional)1 tbsp
Cocoa powder(for the chocolate version — optional)1 tbsp
Instructions
1
Mix the coconut milk, syrup and vanilla in a jar or bowl. Add the chia seeds and stir well.
2
Stir again after 10–15 minutes — this matters for an even texture. Cover and refrigerate for at least 2 hours, preferably overnight.
3
Serve with your favourite toppings: berries + yogurt + granola, mango + coconut + lime, banana + peanut butter + chocolate, or apple + cinnamon + nuts.