Coconut milk chia pudding tastes rich and creamy without all of the calories. You just mix up some lite coconut milk with chia seeds and wait about 20 minutes for it to thicken up. Since the coconut milk is naturally sweet, you only need to add a little maple syrup and a dash of some ground cardamom or nutmeg; which are both wonderful to pair with the favor of coconut milk.
I really can’t decide which is my favorite so try halving the recipe and make up a half-portion of each to try out.
Chia pudding is a lower calorie, low sugar, no-cook, and totally satisfying vegan treat for those evenings when your sweet tooth strikes. Get yourself a big bag of white chia seeds to keep on hand because once you make this and see how easy it is, and how many delicious variations you can make you’ll make it all the time. Whole Foods carries white chia seeds pre-bagged or you can order online. (affiliate link) Of course you can use black chia seeds, but I think the white looks so much better in this coconut milk pudding. If you’re wanting a lower calorie version of this pudding, just make it up with unsweetened almond milk or even coconut water instead of the lite coconut milk. The chia will make them all into delicious puddings.
I pre-portion my finished pudding into individual ramekins or mini mason jars to have throughout the week. Top it with berries or shaved or toasted coconut flakes. You can also layer the pudding in a glass like a parfait with fresh mango chunks, bananas or berries.
coconut milk chia pudding
- 1 C lite coconut milk
- ¼ C white chia seeds
- 1 TBS pure maple syrup
- pinch of grated nutmeg (optional)
- pinch of grated cardamom (optional)
- dash of cinnamon (optional)
- toasted coconut flakes
- cacao nibs or semi-sweet chocolate chips
- pure maple syrup
- In a medium sized bowl, add coconut milk and maple syrup and stir.
- Add chia seeds & spices of choice (nutmeg, cardamom, and/or cinnamon) and whisk together well.
- Allow pudding to thicken for 10 minutes and stir again; breaking up any clumps until pudding is smooth.
- Allow pudding to thicken another 10 minutes, stirring occasionally.
- Pour pudding into individual ramekins or small mason jars & cover.
- Keep refrigerated.
- Remove from fridge and allow pudding to warm slightly before eating - about 15 minutes. Add toppings of choice and a drizzle of maple syrup just before eating.