Coconut Chia Pudding
Coconut chia made from coconut milk, maple syrup, and coconut extract with a tasty toasted coconut topping.
Servings 2
Calories 491kcal
Ingredients
- 1/4 cup chia seeds
- 14 oz. can lite coconut milk*
- 1 tsp. coconut extract
- 2 Tbsp. pure Grade A maple syrup
Toppings
- 1/2 cup unsweetened shredded coconut
- 1 tsp. pure Grade A maple syrup
- 1/2 cup mango diced
Instructions
- Add chia seeds, coconut milk, coconut extract and 2 Tbsp. maple syrup to a medium sized bowl and whisk to mix in and break up any chia clumps.
- Place bowl in fridge for at least 2 hours, preferably overnight.
- Before serving, toast coconut by spreading out on a baking sheet and placing in an oven preheated to 350° Fahrenheit (177° C) for 5 minutes.
- Pour toasted coconut into a small bowl and toss with remaining teaspoon of maple syrup (this can be done ahead of time if desired).
- Divide chia pudding into two bowls and top with diced mango and toasted coconut and serve.
Notes
*If using full fat coconut milk, the chia pudding may become extremely thick. Add 1/4 - cup of water and whisk to mix in, adding additional water until it reaches your preferred consistency. You may want to add a little more maple syrup to account for the extra liquid added too.
Chia pudding can be made ahead of time and keeps well in the refrigerator for up to three days. The coconut can be toasted ahead of time as well, but do not add to the chia pudding until just before serving. If pudding becomes too thick over time, add water, a Tablespoon or two at a time and stir until desired consistency is reached.
Nutrition
Calories: 491kcal | Carbohydrates: 37g | Protein: 5g | Fat: 35g | Saturated Fat: 27g | Sodium: 179mg | Potassium: 319mg | Fiber: 12g | Sugar: 16g | Vitamin A: 125IU | Vitamin C: 2.6mg | Calcium: 156mg | Iron: 2.5mg