Some days you just want a dessert you can make in under 4 minutes. Where you don’t have to turn on the oven, don’t have to worry about anything other than a can opener, scooping, stirring, and tasting. That’s what this Coconut Chia Seed Pudding is about. I got this idea from my friend Mary who brought this to a party with fruit and granola for a vegan parfait!
Easy + delicious + protein + refreshing. Make it, keep it in the fridge in a sealed container for 3-4 days.
- Change around the flavors if you want, add some almond extract, vanilla bean seeds, vanilla extract, maraschino cherry juice, etc.
- Make this part of your parfait: just add fruit + granola!
- Add a touch of salt to contrast the maple syrup sweetness.
- The more chia seeds you add, the thicker the pudding will be. Chia seeds take a little while to plump up to their full volume, so just remember that you can always add more, but you can’t take out. Though if you do over do it on the chia seeds, then just add more coconut milk!
Coconut Chia Seed Pudding
1 can coconut milk, full fat, unsweetened
0.25 – 0.5 cup chia seeds (depending on how much you want)
2 tbsp maple syrup
pinch of salt
Mix all the ingredients together into a container, transfer to a storage container, cover, and refrigerate for 30 minutes – 1 hours, then enjoy! Stays good for 5-7 days in your fridge.
One thought on “3-Ingredient Coconut Chia Seed Pudding”
Pingback: Sunday Funday – The Clumsy Cook and the Excited Economist