Coconut Chia Pudding Recipe
Enjoy this egg-free breakfast option! Coconut milk makes a thick and creamy chia pudding. This recipe is paleo-friendly and makes a great grab-and-go snack.
Prep Time5 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 302kcal
- 1 14- ounce can of coconut milk
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 5 tablespoons chia seeds
- Optional Garnishes
- Berries strawberries, blackberries, and raspberries
- Toasted Coconut
In a large bowl combine coconut milk, honey, vanilla, cinnamon, and salt. With a whisk, mix vigorously until well mixed.
Slowly add in chia seeds and mix quickly so they don't clump. Mix until the chia seeds are evenly distributed.
Leave the mixture on the counter for at least 15 minutes to allow the chia seeds to plump up.
Stir one last time. You will notice that the pudding has started to thicken. Cover the chia pudding and place it in the refrigerator for a minimum of 4 hours.
To serve place chia pudding into glass jars and top with berries, and toasted coconut.
- Toasted Coconut - Toast coconut in a 350-degree oven for 5 minutes or until golden brown.
- Maple syrup makes a great substitution for honey.
Calories: 302kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 162mg | Potassium: 300mg | Fiber: 5g | Sugar: 4g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 5mg