Alright friends, it’s time for some more chia seed pudding!
You were all pretty jazzed about the Pumpkin Pie Chia Pudding from a few months back, so I figured another recipe was in order. For this one, we’re going a little more spring-summer-ish with vanilla + coconut! I know it’s barely February, but I’m already dreaming about warmer weather and bright, fresh flavors. I know I’m probably not the only one, right??
So with lovely visions of sunshine and blooming flowers in mind…
LET’S DO THIS THING.
I’m still trying to hold true to my goal of simple recipes for this year, so this one is no exception! Only FIVE ingredients needed for this chia seed pudding and takes hardly any active prep time. You do have to wait a couple hours for the pudding to thicken and be ready for serving. But the great thing about chia pudding is that you can prep it ahead of time to have ready whenever you want it! Food that can be prepped + stored is so in right now, and I am totally on board with it.
You’ll notice that coconut milk from a carton is used instead of coconut milk from a can. For simplicity sake (and because I really do like the flavor), I prefer using the carton version for this recipe. Feel free to use either one though!
You may also notice that coconut flour is one of the ingredients. I really don’t like thin, watery chia seed pudding. So adding a little bit of coconut flour to the mixture helps give it the richer texture I like, plus it adds extra coconut flavor!
The last thing we must discuss is the toppings – an essential part to any chia seed pudding (and many, many other foods)! I love adding a variety of fresh fruit + a swirl of nut butter. I’ve discovered that peanut butter goes soooo well with the vanilla-coconut flavor of the pudding, so I totally recommend starting there. A sprinkle of granola would also rock as a topping to give a nice little crunch!
This vanilla coconut chia seed pudding is great for a pre- or post-workout snack, a quick and nutritious breakfast, or even as a healthy dessert! So many ways to customize it with sassy toppings and make it your own kind of delicious.
- 2 Tbsp chia seeds
- ½ tsp coconut flour
- ½ cup coconut milk (from a carton, not canned)
- ¼ tsp pure vanilla extract
- ½ tsp pure maple syrup
- In a small bowl or mason jar, stir together the chia seeds and coconut flour. Break up any small clumps of the four.
- Add the remaining ingredients and whisk (or stir with a fork) until completely combined.
- Seal with an airtight cover and refrigerate for 2 hours minimum (or overnight) to thicken.
- Once thickened, stir to incorporate any remaining chia seed clumps. Add desired toppings, then enjoy!
- Chia seed pudding can be prepared a few days ahead of time and sealed + stored in the refrigerator. Recipe can also be multiplied to make more servings at once.