Creamy Dreamy Coconut Chia Pudding
There is something so magical about chia seeds. Does anyone else just seriously love the texture of chia pudding? It tastes so decadent. This pudding is an awesome grain-free alternative to oatmeal, packing a nutrient punch for your breakfast bowl. Keeping a jar of chia seed pudding in the fridge offers a great replacement for yogurt, and pairs well with any kind of fruit. This coconut chia pudding is both filling, and satisfying. I am a sucker for recipes I can whip up in 5 minutes!
Creamy Vanilla Coconut Chia Pudding and Berry Parfait
This is a simple, delicious and nutrient dense pudding that can be served for breakfast or dessert.
- 2 cups coconut or almond milk
- 3 tbsp chia seeds
- 1/4 tsp vanilla extract
- 1/4 tsp coconut extract optional
- Stevia, honey or maple syrup to taste
- 2 tbsp coconut chips
- 1 cup fresh or frozen berries
Add the coconut milk, chia seeds, extracts, and sweetener into a jar. With lid on, begin agitating for 1-2 minutes until chia seeds are fully suspended.
Place jar in refrigerator, allowing the chias seed to absorb much of the liquid. It should be well absorbed in about 15 minutes, but viscosity will increase the longer it stands. Give it a couple shakes during this time if you remember, to make sure the chia seeds don't end up on the bottom.
Remove the chia seed pudding. In a glass or bowl, layer berries, chia seed pudding and coconut, and repeat. Enjoy immediately, or allow to thaw if using frozen berries.
I always make chia pudding in a jar because it is the easiest way to agitate the mixture, but it can also be done in a bowl with a whisk. Blending the mixture will break the chia seeds up and not result in the same thick texture.