RECIPE
Coconut Milk Chia Pudding
Stir 3 tablespoons of chia seeds into 200 ml of coconut milk with a little honey, rest for 10 minutes, stir again, then refrigerate overnight. In the morning you have a thick, creamy chia pudding. Top it with mango, berries or toasted coconut.
Ingredients
- 3 tbsp chia seeds
- 200 ml fresh coconut milk
- 50 ml water or coconut water
- 1–2 tsp honey or jaggery syrup
- Mango, berries or banana for topping
- Toasted dried coconut powder, optional
Method
- Whisk the chia seeds, coconut milk, water or coconut water and honey in a bowl or jar.
- Rest for 10 minutes, then whisk again to break up any clumps.
- Cover and refrigerate overnight, or for at least 4 hours.
- Stir, divide into two bowls and add fruit and toasted coconut on top.
Coconut milk vs coconut water chia pudding
Coconut milk gives a rich, creamy pudding. Coconut water gives a lighter, more jelly-like one, as in our tender coconut chia pudding. You can also mix the two.
Ratio guide
About 1½ tablespoons of chia seeds per 100 ml of liquid gives a spoonable pudding. Add more liquid for a drinkable version.
Fresh coconut milk in Pune
Make it with CocoDaily fresh coconut milk.
FREQUENTLY ASKED QUESTIONS
Quick answers.
Why is my chia pudding lumpy?
Whisk again after the first 10 minutes; that breaks up clumps before the seeds fully swell.
How long does it keep?
Covered in the fridge, about 2–3 days.
Can I use canned coconut milk?
Yes. Dilute it with a little water if it is very thick.
