Description
This delicious chia pudding made with full-fat coconut milk and topped with coconut whip is a perfect healthy treat.
Ingredients
Scale
- 1 can full-fat coconut milk
- ¼ teaspoon coconut extract
- 1–4 tablespoons maple syrup
- 7 tablespoons chia seeds
- 3 tablespoons unsweetened small coconut shreds
- Coconut Whip
- Toasted coconut
Instructions
- Set aside 3 mini resealable jars.
- Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Whisk until thoroughly mixed.
- Add coconut extract and maple syrup to taste. Whisk until thoroughly mixed.
- Add chia seeds and coconut shreds, whisking until well incorporated. Allow to set for 5 minutes.
- Whisk a few more times to stir through clumps and evenly distribute chia seeds.
- Pour mixture into mini jars, filling each jar almost to the top.
- Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. The longer you refrigerate it, the thicker it’ll be.
- Optionally, top with coconut whip and toasted coconut chips. Enjoy!
Notes
- Stovetop Instructions: Follow the same steps using a stovetop instead of the microwave.
- For storing, keep in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 jar
- Calories: 220
- Sugar: 5g
- Sodium: 20mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg