Coconut Chia Pudding Delight

I started making chia pudding on the stove until a friend mentioned she baked hers low and slow. I was skeptical, but the first batch came out with this nutty, toasted edge I couldn't get any other way. Now I can't imagine going back.

I made this for a brunch once and someone asked if I'd added dulce de leche. I hadn't, it was just the maple and coconut deepening in the oven. That's when I knew this version was a keeper.

Ingredients

• Full-fat coconut milk: The richness is essential here, don't swap for light or the pudding won't set properly or taste as silky.
• Unsweetened almond milk: Thins the coconut milk just enough so the texture stays spoonable, not dense.
• Chia seeds: They plump and gel as they bake, creating that classic pudding body without any cooking skill required.
• Pure maple syrup: It caramelizes slightly in the oven and adds a warmth that white sugar can't match.
• Pure vanilla extract: A little goes a long way, rounding out the sweetness and tying everything together.
• Fine sea salt: Just a pinch wakes up the coconut and balances the maple without making it taste salty.
• Toasted coconut flakes: These add crunch and echo the roasted flavor already in the pudding.
• Mixed fresh berries: Bright, tart, and they cut through the richness with every spoonful.
• Chopped pistachios or almonds: A little texture and earthiness that makes each bite feel more complete.

Instructions

Preheat the oven:

Set it to 120°C (250°F) so it's ready when your pudding is mixed. Low heat is the secret to that toasted flavor.

Whisk the base:

Combine coconut milk, almond milk, chia seeds, maple syrup, vanilla, and salt in a bowl until it starts to thicken slightly. You'll feel the seeds begin to hydrate right away.

Pour into the dish:

Use a shallow oven-safe dish so the heat distributes evenly and the pudding roasts instead of just setting.

Cover and bake:

Cover with foil and bake for 2 hours, stirring gently every 30 to 40 minutes. This prevents clumps and ensures every seed gets evenly cooked.

Cool and thicken:

Let it cool at room temperature for 15 to 20 minutes. It will firm up more as it rests.

Chill and store:

Spoon into bowls or jars, cover, and refrigerate for at least an hour or overnight. Cold pudding has the best texture.

Top and serve:

Add toasted coconut, berries, nuts, and a drizzle of honey or maple syrup right before serving.

Save

The first time I served this to my sister she scraped the jar clean and asked if I'd hidden it from her on purpose. It's become her birthday breakfast request every year since.

How to Store and Reheat

Keep it in an airtight container in the fridge for up to four days. I usually portion it into small jars right after it cools so I can grab one in the morning without thinking. You don't need to reheat it, this is best eaten cold straight from the fridge.

Flavor Variations to Try

If you want more spice, add a pinch of cinnamon or cardamom to the base before baking. I've also swapped the berries for diced mango or pineapple when I want something tropical. For a richer version, skip the almond milk and use all coconut milk, just know it will set thicker.

Serving Suggestions

This works as a light dessert after dinner or a filling breakfast when you top it with granola. I've even layered it in a glass with yogurt and fruit for a prettier presentation at brunch.

• Serve it in small mason jars for a portable breakfast or snack.
• Top with a spoonful of almond butter for extra protein and creaminess.
• Drizzle with dark chocolate when you want it to feel more like dessert.

Save

This pudding has become one of those recipes I make without measuring anymore, just by feel and taste. I hope it becomes that easy and comforting for you too.

Recipe FAQs

→ How does slow roasting affect chia seeds?

Slow roasting helps prevent clumping and intensifies the nuttiness of chia seeds, resulting in a smoother, toasted texture.

→ Can I use other plant milks in this dish?

Yes, almond milk or any unsweetened plant milk can be used to complement the coconut milk and maintain creaminess.

→ What toppings enhance the flavor best?

Toasted coconut flakes, fresh berries, nuts like pistachios or almonds, and a light drizzle of maple syrup or honey add complementary textures and natural sweetness.

→ Is refrigeration necessary after baking?

Chilling the dish for at least an hour helps to thicken its texture and meld the flavors before serving.

→ How can I adjust the sweetness level?

Adjust maple syrup to taste before baking or add a drizzle of honey or extra syrup on top for added sweetness.

→ Are there any allergen considerations?

This dish contains tree nuts like coconut, almonds, and pistachios; consider alternatives if allergies are a concern.