Coconut Milk Chia Pudding Food

CHOCOLATE CHIA PUDDING

Steps:

• Sift cocoa powder into a medium deep mixing bowl. Add maple syrup, vanilla extract and pinch of salt. Whisk to combine until smooth.
• Add the coconut milk on top and whisk to combine. Pour the chia seeds on top of the mixture and whisk to combine one more time.
• Cover and refrigerate until the mixture thickens, and becomes pudding like, at least 4 hours, or preferably overnight.
• Enjoy with fresh coconut whip cream and berries, if desired.

CHIA PUDDING WITH COCONUT MILK AND BERRIES

Steps:

• Mix coconut milk, chia seeds, maple syrup, sugar, and vanilla in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
• Set aside briefly and stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
• Cover with plastic wrap and refrigerate at least an hour or two, or overnight. At this point, you can divide it into 4 single-serve containers such as the adorable Weck jars we used in our photos, or leave your pudding in a large serving bowl to portion out later. The pudding will be soft-set after about 1 hour. But, if possible, we recommend waiting at least 2 hours before eating, until the pudding is creamier and more fully set.
• When ready to serve the pudding, if it's not already divided into single-serve containers, portion out 4 equal servings. Top each serving with 1 tablespoon jelly, 1/4 cup fruit (or a little more, if desired) and 1 tablespoon granola. Serve immediately.

COCONUT CHIA PUDDING

Steps:

• Mix all the ingredients together in a bowl.
• Let sit on the counter for 10 minutes, giving it a stir every 2-3 minutes.
• Cover and place in the fridge to firm up for 1-2 hours.
• Remove and enjoy.

COCONUT AND CHIA-SEED PUDDING

Steps:

• Pour the chia seeds into a jar.
• Pour the coconut milk over the chia seeds.
• Put a lid on the jar and shake to combine.
• Add strawberries and almonds on top and serve.

COCONUT BANANA CHIA PUDDING

Steps:

• Mash the banana in a bowl with a fork. Add the chia seeds and mix lightly.
• Add the coconut milk, vanilla, maple syrup (as much as you like depending how sweet you like your chia pudding), and salt. Stir to evenly distribute the chia seeds. Let sit for 10-15 minutes, then stir again. This helps prevent clumps as the chia seeds start to absorb liquid.
• Cover and refrigerate for at least 1-2 hours, up to 5 days.
• Once thickened, top with desired toppings.

COCONUT MILK CHIA PUDDING

Steps:

• Whisk all the ingredients together in a bowl.
• Cover the bowl with a lid or beeswax paper and refrigerate for at least 1 hour.
• The chia seeds will soak up the coconut milk mixture and will thicken.
• Stir the pudding well before serving and top with cinnamon or fresh fruit.

CHIA PUDDING WITH COCONUT MILK

Steps:

• Combine all ingredients. Combine coconut milk and chia seeds in a jar and stir thoroughly. Mix in vanilla if using. Allow for 2-3 minutes for the mixture to settle before mixing thoroughly again until no clumps are visible.
• Chill. Cover the jar and place it in the refrigerator for at least 1-2 hours or overnight to thicken.
• Serving suggestions. Serve chilled and enjoy as is or with sweetener of your choice and your favorite toppings/flavors.

CHIA COCONUT PUDDING WITH COCONUT MILK

Steps:

• Place chia seeds in a bowl.
• Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.
• Stir pudding and top with strawberries.