Coconut Chia Pudding
Craving a simple and satisfying dessert? Try Coconut Chia Pudding. It’s just four ingredients total and only requires 5 minutes to prep.
Three ingredients (four, including the garnish) in this Coconut Chia Pudding means it barely qualifies as a recipe, but stir it up and you will be amazed at how simply delicious (and good for you!) this pudding is!
The weather has thrown me for a loop. It has caused me to slow down, made me drowsy, even. I just woke up from a rare nap, and one step outdoors caused me to retreat back into the air conditioned house to avoid the muggy heat over the threshold.
On my first full weekend back home, I find it ironic that the heat and humidity of Texas followed us back to California. The skies have erupted with puffs of clouds, and there is a haze and lethargy to the neighborhood. I haven’t had the motivation to cook lately, perhaps I got used to eating out from all the travel, and I am embracing simplicity and convenience.
I am cooking familiar foods, ones that can be executed swiftly, to avoid overheating the kitchen. I’ve even picked up a rotisserie chicken and pre-marinated cut of tri tip this week. Gasp, I know. It’s unlike me.
All I really feel like preparing are fresh salads to accompany the meal, or rinsing and slicing fragrant, fresh fruits. For dessert, I am favoring a scoop of ice cream, or quick desserts such as this Coconut Chia Pudding.
My daughter was dubious when she first encountered the chia seed. She knows that I love them in my overnight refrigerator oatmeal each morning. But I managed to convince her with one of her favorite flavors: coconut.
Drowned in a little pools of coconut milk, the chia seeds puff up into gelatinous, tapioca-like orbs, thickening the coconut milk, and she instantly fell in love with Coconut Chia Pudding. When my son sampled a spoonful, he was persuaded as well. Now their eyes both light up when they see a jar of the pudding chilling in the refrigerator.
How to Make Coconut Chia Seed Pudding
It’s so easy! Just combine coconut milk (from a can), chia seeds, sugar (or agave nectar) and chill the pudding in the fridge until the chia seeds have puffed and expanded–about four hours.
After chilling, garnish with a little coconut and that’s it!
If you’re craving a simple and satisfying dessert that won’t tire you in the kitchen, or if you’re new to chia seeds, I hope you try a spoonful of Coconut Chia Pudding. It will leave you satisfied, and perhaps more time to sneak in the nap you deserve.
More Coconut Milk Recipes
10 Easy Filipino Desserts with Coconut Milk
Carioca: Filipino Coconut Mochi Fritters
Baked Coconut Doughnuts
Coconut Ube Rolls
Ginataang Mais: Filipino Coconut Rice Pudding with Corn
More Easy Dessert Recipes
Lemon-Berry Cheesecake Parfaits
Caramel Popcorn Affogato
Blueberry Acai Frozen Yogurt
Mixed Berry Fruit-on-the-Bottom Yogurt Cups
Green Smoothie Popsicles
Coconut Chia Pudding
Ingredients
- 12 oz light coconut milk*
- 1/3 cup chia seeds
- 1/4 cup sugar or agave nectar
- Grated coconut for garnish
Instructions
- In a small bowl or large jar, stir together the coconut milk, chia seeds and your choice of sweetener (sugar or agave nectar). Chill in the refrigerator for at least 4 hours, or until the chia seeds puff and expand.
- After chilling, stir one more time and spoon into serving dishes. Garnish with grated coconut and serve immediately.
Notes
Nutrition
Comments
COOKBOOK
i love chia seeds in oatmeal, smoothies, and now this pudding with coconut is calling my name. I am so glad your kids are enjoying it too :)
@Judy, yes it does matter. I have now switched to BPS-FREE cans of organic “pure” coconut milk. I say pure because some canned products contain emulsifiers, stabilizers, bleachimg agents and preservatives.
Boxed / carton products are actually coconut milk BEVERAGE. coconut milk is diluted and contains added ingredients as opposed to just coconut and water. This causes the pudding to gel and set up as more of a gelatinous pudding-Jell-O hybrid dessert as opposed to the un-gelled result with the canned milk. It’s much smoother and doesn’t have that “acquired taste” quality. I encourage people to try a side-by-side comparison if possible and see which one they like better and go with that. I’m done with the box!
Abi thank you so much for your insight – I need to find BPS free cans of pure coconut milk – would you mind sharing which brands you have tried?
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I made this yesterday and it is DELICIOUS! I also used canned milk and it was nice and rich!
I’m so glad you enjoyed it, Kat!
My Aussie converted recipe worked well although it didn’t look as amazing as the photos on your post it did taste fantastic! Congratulations on your photography x
http://littleeconest.com.au/blog/coconut-chia-pudding/
Did you used canned coconut milk or the coconut milk from the carton?
Hi Allie, I used coconut milk from a can – I’ll definitely update the recipe to reflect that, thanks!
Mmmm!
Just found your site through Foodgawker and it is beautiful! This chia pudding sounds yummy. I’ve made it with almond milk before, but coconut milk sounds even better.
I’m also in the Bay Area (Danville), and love that you have a blog roll of other Bay Area food blogs. Fun! I’ll be adding you and others to my reader : )
Thanks for sharing!
I love chia pudding and this one looks beautiful!
i love chia seeds in oatmeal, smoothies, and now this pudding with coconut is calling my name. I am so glad your kids are enjoying it too :)
Is it can or carton coconut milk? Or does it not matter?
As a tapioca/rice pudding lover… and someone who can’t get enough coconut… i feel like this was made for me!
O nice! I have a large bag of chia seeds and was actually just thinking of putting a big spoonful in my smoothie for this afternoon but this sounds possibly even better! Definitely going to try this one! Looks delicious!
I have yet to try chia seeds but you had me at “pools of coconut milk.” Like you, i’ve felt too hot to cook this weekend. All I’ve taken the time to do is make another batch of peach pops! :)