**Chia Seed Pudding with Coconut Milk and Berries** Recipe
If you’re looking for a breakfast, snack, or dessert that’s as nourishing as it is beautiful, you’re going to fall in love with this Chia Seed Pudding with Coconut Milk and Berries. It’s lusciously creamy, subtly sweet, and bursting with fresh berry flavor—all with zero cooking required! The magic happens overnight as the chia seeds soak up rich coconut milk, transforming into a pudding that’s perfect for meal prep, busy mornings, or a guilt-free treat any time of day. Trust me, once you try it, you’ll be making it on repeat.
Ingredients You’ll Need
The ingredient list for Chia Seed Pudding with Coconut Milk and Berries is delightfully short and straightforward, but don’t underestimate what each one brings to the table! Every component plays a key role in creating a pudding that’s creamy, satisfying, and visually stunning.
- Chia seeds: These tiny seeds are the star of the show, soaking up liquid and giving the pudding its thick, luscious texture.
- Canned full-fat coconut milk: Go for the full-fat version for the creamiest results and a subtle tropical flavor that pairs beautifully with berries.
- Maple syrup or honey: Just a touch adds natural sweetness—feel free to adjust to your taste or swap for stevia if you prefer it sugar-free.
- Vanilla extract: A splash of vanilla rounds out the flavors and gives the pudding that irresistible bakery-fresh aroma.
- Pinch of salt: Don’t skip this! A tiny bit of salt enhances all the other flavors and balances the sweetness.
- Fresh mixed berries: Strawberries, blueberries, and raspberries bring color, brightness, and a juicy burst of flavor to every bite.
- Shredded coconut (optional): Sprinkle this on top for extra texture and a little extra coconut flair.
- Mint leaves (optional): Just a few leaves add a pop of color and a refreshing finish.
How to Make Chia Seed Pudding with Coconut Milk and Berries
Step 1: Mix the Chia Pudding Base
In a medium bowl or a large jar, whisk together the chia seeds, coconut milk, maple syrup (or honey), vanilla extract, and a pinch of salt until everything is evenly combined. This is the most important step—take a minute to make sure the seeds are well dispersed, so you don’t end up with any big clumps later on!
Step 2: Let It Rest, Then Stir Again
After mixing, let the pudding sit for about 5 minutes. This gives the chia seeds a chance to start absorbing the coconut milk. Give it another good stir to break up any settling seeds or clumps. A quick second stir ensures a smooth and even pudding texture.
Step 3: Chill Until Set
Cover the bowl or jar and place it in the refrigerator. Let it chill for at least 2 hours, or overnight if you’re prepping ahead. During this time, the chia seeds will fully absorb the coconut milk, swelling up and turning the mixture into a thick, spoonable pudding.
Step 4: Add Your Toppings
When you’re ready to eat, give the pudding one last stir in case it’s separated a bit. Then, divide it into bowls or jars and top generously with fresh mixed berries, a sprinkle of shredded coconut, and a few mint leaves if you like. Now, dig in and enjoy!
How to Serve Chia Seed Pudding with Coconut Milk and Berries
Garnishes
This pudding is all about the toppings! Fresh mixed berries add sweetness and vibrant color, while shredded coconut gives a lovely chewy texture. A sprig of mint on top not only looks elegant but also adds a refreshing aroma that wakes up your senses first thing in the morning.
Side Dishes
While Chia Seed Pudding with Coconut Milk and Berries is incredibly satisfying on its own, you can serve it alongside toasted granola, a scoop of nut butter, or a crisp almond biscotti for a more complete breakfast or brunch spread. It’s also a fantastic addition to a healthy snack platter with sliced fruit and nuts.
Creative Ways to Present
Have fun with how you serve this pudding! Layer it in parfait glasses with extra berries for a stunning dessert, or spoon it into small mason jars for grab-and-go breakfasts. You can even create a breakfast bar with different toppings—think toasted seeds, cacao nibs, or a swirl of berry compote—so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Chia Seed Pudding with Coconut Milk and Berries is a meal prep superstar. Store any leftovers in an airtight container in the refrigerator for up to five days. The pudding will stay creamy, and you can add fresh toppings just before serving to keep everything vibrant and fresh.
Freezing
If you want to make a big batch, you can absolutely freeze chia pudding! Just portion it into freezer-safe containers and freeze for up to one month. Thaw overnight in the fridge, stir well, and add your favorite fresh toppings before serving. The texture may be slightly softer, but the flavor holds up beautifully.
Reheating
Chia Seed Pudding with Coconut Milk and Berries is best enjoyed cold or at room temperature, so there’s no need to reheat. If you prefer a slightly warmer pudding on chilly mornings, let it sit out for a bit after taking it from the fridge, or warm it gently (and briefly) in the microwave, stirring every few seconds to prevent overheating.
FAQs
Can I use light coconut milk instead of full-fat?
Absolutely! Light coconut milk will work, but your pudding may be a bit thinner and less rich. For the creamiest Chia Seed Pudding with Coconut Milk and Berries, full-fat is best, but feel free to use what you have on hand.
How do I make this recipe sugar-free?
You can easily swap the maple syrup or honey for a few drops of stevia or your favorite sugar-free sweetener. Make sure to taste and adjust as you go, since sweeteners vary in strength.
What other fruits can I use for the topping?
This recipe is super flexible! Try sliced kiwi, diced mango, pomegranate seeds, or even a quick homemade berry compote. Chia Seed Pudding with Coconut Milk and Berries is always delicious, but feel free to mix it up with whatever fruit is in season.
Can I prep this pudding in individual jars?
Yes, and it’s a fantastic way to meal prep! Just divide the mixture into small mason jars or containers before chilling. Add toppings right before serving for the freshest taste and texture.
Why did my pudding turn out runny?
If your pudding is too thin, double-check your chia seed measurement and be sure you used full-fat coconut milk. Sometimes, older chia seeds don’t gel as well—if that happens, simply stir in a teaspoon or two more chia seeds and let it sit a bit longer.
Final Thoughts
Whether you’re after a nourishing breakfast, a snack to power you through the day, or a healthy dessert, Chia Seed Pudding with Coconut Milk and Berries is a must-try. It’s simple, versatile, and endlessly satisfying. Give it a whirl, and I promise you’ll be hooked on its creamy texture and fresh, fruity flavors!
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**Chia Seed Pudding with Coconut Milk and Berries** Recipe
- Total Time: 2 hours 5 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A creamy and nutritious chia seed pudding made with full-fat coconut milk and naturally sweetened with maple syrup or honey. Topped with fresh mixed berries, shredded coconut, and mint leaves, this no-cook recipe is perfect for a healthy breakfast, snack, or dessert. It’s easy to prepare ahead and packed with fiber, protein, and healthy fats.
Ingredients
Main Ingredients
- 1/2 cup chia seeds
- 2 cups canned full-fat coconut milk (well-shaken)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- Pinch of salt
Toppings
- 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
- 1 tablespoon shredded coconut (optional)
- Mint leaves (optional)
Instructions
- Mix Ingredients: In a medium bowl or jar, whisk together the chia seeds, coconut milk, maple syrup (or honey), vanilla extract, and a pinch of salt until well combined. Allow the mixture to sit for 5 minutes, then stir again thoroughly to break up any clumps of chia seeds.
- Refrigerate: Cover the bowl or jar and refrigerate the pudding for at least 2 hours or overnight, until it thickens to a creamy pudding consistency.
- Serve: When ready to eat, divide the pudding into individual bowls or jars. Top each serving with fresh mixed berries, a sprinkle of shredded coconut if desired, and fresh mint leaves for garnish.
Notes
- Stir well again before serving if the pudding has separated.
- Adjust sweetness to taste, or use stevia for a sugar-free version.
- The pudding keeps well in the refrigerator for up to 5 days, making it ideal for meal prep.
- Try adding a layer of berry compote or nut butter for extra flavor and texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack, Dessert
- Method: No-Cook
- Cuisine: Healthy
Nutrition
- Serving Size: 1/2 cup
- Calories: 230
- Sugar: 6g
- Sodium: 40mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
