Coconut Chia Pudding

Coconut chia pudding that will make you rethink chia seeds altogether! Its so rich and delicious, you won't believe that its made with natural ingredients.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings

Calories 491kcal

Author Christy

Ingredients

1/4 cup chia seeds
14 oz. can lite coconut milk (or full fat is super creamy and delicious!)
1 tsp. coconut extract
2 Tbsp. pure Grade A maple syrup
1/2 cup unsweetened shredded coconut
1 tsp. pure Grade A maple syrup
1/2 cup mango diced

US Customary - Metric

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

*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.

Nutrition