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Coconut Chia Seed Pudding That Tastes Like a Vacation

Learn how to make Coconut Chia Seed Pudding That Tastes Like a Vacation. Coconut Chia Seed Pudding That Tastes Like a Vacation recipe with step-by-step instructions.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 can 13.5–14 oz full-fat coconut milk (for ultra-creamy texture; light coconut milk works but is less rich)
  • 1/2 cup chia seeds black or white
  • 2 –3 tablespoons maple syrup or honey adjust to taste; or use monk fruit for low sugar
  • 1 teaspoon pure vanilla bean paste
  • Pinch of sea salt balances sweetness and boosts flavor

Method
 

  1. Whisk the base: In a medium bowl, whisk coconut milk until smooth (some cans separate—no big deal). Add maple syrup, vanilla, and sea salt.
  2. Add the chia: Sprinkle chia seeds over the liquid and whisk thoroughly for 30–45 seconds to prevent clumps.
  3. Rest, then whisk again: Let the mixture sit for 10 minutes. Whisk again to break up any sneaky clumps. This step is the secret to silky texture.
  4. Chill to set: Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight, until thick and pudding-like.
  5. Adjust thickness: If it’s too thick, stir in 1–3 tablespoons coconut milk or any milk. Too thin? Add 1–2 teaspoons chia, stir, and chill 15–30 minutes.
  6. Serve and top: Spoon into bowls or jars. Add fruit, nuts, toasted coconut, and a squeeze of lime if you’re feeling fancy.