Favorite Coconut Chia Pudding

coconut-chia-pudding-with-berries-and-spoon

I like to use canned full-fat coconut milk for the best flavor and creamy texture, though you can use "light" coconut milk if that's what you can find at your store.

Course Snack

Cuisine American

Prep Time 5

Cook Time 0

Total Time 2 5

Servings

Calories 257kcal

Author Amy Palanjian

Equipment

Ingredients

14.5- ounce can coconut milk (full-fat or light)
1 cup plain whole milk Greek yogurt
1 tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 cup chia seeds
Fresh fruit, shredded coconut, granola, sprinkles, or jam, as desired.

US Customary - Metric

Instructions

Add all ingredients to a medium bowl except the toppers. Stir together to make a smooth mixture.
Add to airtight containers (I like to do small snack-size ones but you can do one larger container too) and store in the fridge for at least 2 hours and up to 3-5 days.
Serve cold topped with desired toppings.

Video

Notes

Store in the fridge in airtight containers for up to 3-5 days.
Dairy-free: Use nondairy Greek-style yogurt.
Use canned coconut milk for the best coconut flavor.
Use regular milk if you're not into coconut.
You can make this a little smoother by blending the mixture up in a blender before popping it into the fridge or using ground chia seeds.
If your yogurt is lumpy and not stirring up well, use a whisk to make a smooth mixture.
Top with fresh fruit, granola, or other desired toppers.

Nutrition