Coconut Chia Pudding Delight (Printable)

Smooth blend of coconut milk and chia seeds slow-baked for a rich, toasted flavor and creamy texture.

# List of ingredients:

→ Base

01 - 13.5 fl oz (1 can) full-fat coconut milk
02 - 6.8 fl oz unsweetened almond milk or other plant-based milk
03 - 1/3 cup chia seeds
04 - 3 tablespoons pure maple syrup
05 - 1 teaspoon pure vanilla extract
06 - Pinch of fine sea salt

→ Toppings (optional)

07 - 2 tablespoons toasted coconut flakes
08 - 3.5 oz mixed fresh berries
09 - 1 tablespoon chopped pistachios or almonds
10 - 1 teaspoon honey or extra maple syrup (optional)

# Steps:

01 - Preheat oven to 250°F (120°C).
02 - Whisk coconut milk, almond milk, chia seeds, maple syrup, vanilla extract, and sea salt in a medium bowl until mixture begins to thicken evenly.
03 - Pour mixture into a shallow, oven-safe glass or ceramic baking dish.
04 - Cover baking dish with foil and roast for 2 hours, stirring gently every 30 to 40 minutes to ensure even texture and prevent clumps.
05 - Remove from oven and allow to cool at room temperature for 15 to 20 minutes to thicken further.
06 - Spoon into serving bowls or jars, cover, and refrigerate for at least 1 hour or overnight for best consistency.
07 - Before serving, garnish with toasted coconut flakes, fresh berries, chopped nuts, and a drizzle of honey or maple syrup if desired.

# Expert Advice:

01 -
  • The slow roast brings out a caramelized coconut flavor you don't get from overnight fridge versions.
  • It's creamy enough to feel indulgent but light enough to eat for breakfast without regret.
  • You can make it ahead and portion it into jars for grab and go mornings all week.
02 -
  • Stirring every 30 to 40 minutes is not optional, skip it and you'll get a layer of dry seeds on top.
  • If you skip the chill time the pudding will be runny, it needs the cold to fully set.
03 -
  • Toast your coconut flakes in a dry pan until golden before adding them, it doubles the roasted flavor.
  • If your oven runs hot, drop the temperature to 110°C (230°F) to avoid scorching the edges.

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