Coconut Vanilla Chia Pudding
This creamy coconut vanilla chia pudding is a quick, flavorful and a healthy breakfast that will keep you full all morning long.
Pronunciations. How to say certain words. Big problem for this girl sometimes. Take chia for example. How do you even say that? In my head it went like this “chee-yah” but then I was telling a friend about this coconut vanilla chia pudding that I made and was so delicious and she had no idea what I was talking about. This is a constant conundrum for me. Ruins my stories. I don’t want to say English is my second language since I really started speaking English at an early age (3-4) but it’s beginning to sound like it is more and more as I get older (wahhh!!!).
I guess it is due to my so-called accent. I refuse to accept that I have one. Of course everyone says I do. They say it sounds British but since I ain’t no English gyal, I say I sound African. Which I think makes it harder when it comes to pronouncing certain words. An innocent word like “focus” in a heated gaming session of Catch Phrase this weekend with some friends was apparently heard as a certain word I can’t say on a food blog (use your rhyming skills) which lead to an eruption of laughter and some fun times among friends. I’m not a fan. But I try.
Maybe it’s time to actually get to the food. Eeeeepppp! This coconut vanilla chia pudding excites me. I decided to try some chia after all the buzz about its wonders on the interwebs. As you can tell, I don’t really follow food trends (or any trends) as I am sure chia is so last and I am finally getting to it. Better late than never as it is delicious and a power food!
Chia is high in fiber, protein and antioxidants. Who doesn’t want some of that? What’s even more remarkable about chia seeds is that they absorb almost 10x their weight in water to form a thick gel-like paste making them a super food as they keep you fuller longer. What I like most about chia seeds is that they do not have much flavor to them making them the perfect blank canvas. They can be mixed into other foods (sweet or savory) and assume the flavors of their environment, like smoothies, muffins or salads.
I decided to start with a breakfast pudding. This coconut vanilla chia pudding is very simple, delicious and so me. First it’s full of creamy coconut milk (hello!!) and rich in vanilla flavors thanks to vanilla bean seeds. I added a little bit of organic maple syrup for a touch of sweetness and served it with toasted coconut flakes and raspberries. As you can tell from the recipe, it ‘cooks’ while you sleep in the fridge for the perfect breakfast the next day. I’ve been enjoying this and other variations with almond milk for more than a week now and I think I need to stop for now.
Coconut Vanilla Chia Pudding
Ingredients
- 1 - 1 1/2 cup coconut milk
- seeds from ⅓ of a vanilla bean or 1 teaspoon vanilla bean paste
- 1 tablespoon organic maple syrup or honey
- ¼ cup chia seeds
- Toppings:
- ½ cup fresh raspberries
- 2 tablespoons toasted unsweetened coconut flakes
Instructions
- In a medium bowl with a lid, combine all the ingredients. Mix well and refrigerate. During the first 30 minutes, stir the mixture every 10 minutes as it thickens. Cover and refrigerate for at least 3 hours or overnight. Add more coconut milk if you would a not-so-thick pudding
- Serve when the mixture reaches a custard-like consistency. Top with fresh fruits and coconut flakes.
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Have a great weekend!!
*You can find chia seeds in most supermarkets in the natural food sections. I use Bob’s Red Mill for all my whole grains and natural flour/meal products. I cannot make macarons without their almond meal (NO they did not pay me to say that!) Just sharing the love.*
Looking for more Breakfast Recipes? Try these:
Peanut Butter Chocolate Chia Pudding
Amaranth Pudding with Hazelnuts and Berries
MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!
This pudding looks so good! But, now I have a problem because I thought you pronounced “chia” “chee-yah”…so HOW DO YOU SAY THIS? 🙂
A) you are NOT the last one on the chia train; I still have yet to hop on 😉 I sent hubby to the market to get some and he came home with the ground kind. :/
B) how else would you say it??? Chee-ya is exactly how I would pronounce it too and if your friend didn’t know what you were referring to, I think it probably had more to do with her not being as up on food trends, than your lovely (and barely perceptible) African accent.
C) I cant think of a nicer way to start the day than with a cup of this creamy, sweet, and nutritious delight! Beautiful recipe, especially heading into the warmer months <3
Hahhah I am glad it is not just me Allie. I’m so glad I got on board with Chia. Just enjoyed another batch today! Thanks for visiting friend.
I love chia! I just had a vanilla chia pudding with strawberries this morning. So good! Have a great weekend, Zainab!
I have been curious about chia seeds and chia pudding and you certainly make it look good! I’d really love to try this. I can’t offer much on the pronunciation front. I’ve been known to say a word wrong for a few years before realizing it (like: “gianduja”)! I blame it on being born somewhere else too. ; )
Monica I think you will be surprised how simple and wonderful chia is. I hope you try it soon! (Being born somewhere else is a great excuse here!!)
Chia pudding is theeee best!! SO many possibilities with it, it’s unreal. Coconut milk is my favorite way to make the pudding happy you used it. I also love to put chia seeds in smoothies I make. It’s crazy how the seeds can create a thick pudding, the texture of the outside of the seed. Thanks for posting 😉
This pudding is calling my name. Girl I want I want!!
Yes please! This looks so good, I can’t wait to give it a try!
I haven’t joined the chia train yet either, Zainab, but I must say I am tempted! Love the idea of adding the seeds to coconut milk! Have a great weekend! 🙂
Helen, I feel like you will love chia! It’s so good and good for u! Hope your week is off to a great start 🙂
I speak English and can’t say chia but where I live we say yall and I know that is not proper!! LOL! My hubby has a similar problem when he speaks. People say are you from Mexico. He just looks at them, let’s the crickets chime in for a few minutes and then says, no I am Italian! Or better yet, people randomly just start speaking Spanish to him assuming he is Spanish. This looks great!
Hhaha that is so funny people assume your hubby is from Mexico. I don’t like the straight assumptions lol!
I’ve known and consumed chia seeds since I was a kid. We use these a lot in ‘Faloodas’ which is a milk and rose syrup based drink made especially during festivals! But I didn’t have any clue on its use in anything else apart from that cool milk based drink! This pudding looks soooo good!!!! I’ve been in a breakfast rut and I’m quite fed up of the everyday breakfast that I eat and this is making me salivate! It’s such a cool idea and the fact that I’ll have to prepare it overnight means I won’t have to spend hoursssss making breakfast in the middle of exams! This is PERFECT!
Oooo, faloodas sound delicious. Do you have a recipe for it? I’m about to go hunt your recipe index lol! I love rose syrup. I feel you on the breakfast rut and it is what inspired me to try something new. I was sick of yogurt and granola everyday lol!
Girl, you crack me up! And now I REALLY want to play Catch Phrase with you 🙂 I am relatively new to chia seeds and can’t get enough of them in pudding form. This looks so delicious and creamy–plus I like that it can be a healthier grab-and-go breakfast for when I’m dashing out the door!
Hhahaha Amy…now I am scared lol! The hubs want to play at the in-laws this weekend and I said no way man!!
I looooove chia! This pudding looks amazing….love the photos!!
coconut and chia, I see this pudding in my future Zainab. It looks delicious, pinning 🙂
Are we like, the same person?! 1. I know we spoke about accents, but JEESH the pronunciation thing is my BIGGEST deal! BVI – British colony with US currency with Eastern Caribbean accent. Jamaica – Independent, we spell everything like the British, and clearly, somewhere between accents that detail of pronunciation slipped me. It makes me feel way better to hear it has something to do with accents haha. 2. I legit have chia pudding in my fridge right now, made night before last. What a coincidence! But coconut milk?! YUM. Why didn’t I think of that?? You’ll be happy to know I bought coconut milk and limes by the way :).
Zainab, I want a big bowl of this! I haven’t experimented much with chia seeds, but this pudding is the place to start because you know I love my coconut! 🙂
So. Is it ‘chee-yah’ or …well I don’t know the alternative… I say ‘chee-yah’ too, or sometimes I say ‘chi-yah’. Haha. I have an accent…a Long Island/New York accent, which I am teased for constantly. I don’t really hear it. It’s funny though because I have this problem too. Like when I made Croque Monsieur the other day. ‘Monsieur’ for some reason is very difficult for me to say…I sound like a total dork because I’m so conscious of it that when I say it, it’s like ‘croke – mon-see-uurr’. I’m so awkward. Thank the Lord no one can hear me talk when I blog. Haha. Anyway, getting back on track. I’ve never actually had chia before. For some reason I always assumed it was sweet but you cleared up my confusion.
This pudding looks so pretty, Zainab! What a great way to start the day 😀 (hey that rhymed)!
Toodles,
Tammy<3
P.S.
Have a super-duper weekend 🙂
This looks so delicious! I haven’t tried chia seeds yet, but my husband loves them. I’m definitely going to have to try this:)
wait…hw are you supposed to say it? I think I say “cheea” or “cheeya”? maybe…hm?
I’ve never used chia either but this pudding looks like the perfect recipe to change that!
That is amazing – 3 cups!? I need to try chia seeds. I’m all Abbott filling breakfasts! I hate feeling hungry 1 hour after eating. Haha, I still mispronounce words! Like, nonchalant. Said that as written for years. Who knew it was non-sha-lawnt? Not me!
I say it Chee-Yah also! And english is my first, second, third, fourth…infinite language. So….hmm.
I have been wanting to hop on the chia bandwagon, and I think think this here is my gateway drug!
I have seen a lot of Chia puddings alot lately. Maybe after this post I will finally try it.
I keep reading about chia seeds and how much people love them, but haven’t tried them yet either. This recipe, however, will likely be the one that actually gets me to try them. A quick and easy breakfast that is filling is the way to go. I don’t have much time in the mornings, so something that I can prepare the night before is a fab idea. Will be nice to change it up from my regular peanut butter toast 😉
Hey Zainab! I’ve tried Chia a while back, and loved it. I definitely need to make it again, as I have a container of chia seeds in my pantry. Your recipe with the coconut milk and raspberries sounds amazing!! ~Erin
I keep meaning to try this! I’ve made it twice and then forgot about it in the back of the fridge for far too long…oops!
And isn’t pronounced “chee-yah”? I always think of ch-ch-cha-chia pets. Haha!
And people say your accent sounds British or African…I’m jealous. I want an accent, well we all probably have one, it’s just we don’t hear it because we’re always around it…I don’t know … and that is why I don’t study linguistics.
Whoops, I made a batch last week and it is still in the fridge heheh. I’ll finish it up tomorrow though!
Everything you make is photographed so beautifully, Zainab, I always look and say, “Wow!” My daughter has been hunting for ideas for gluten-fee, dairy free breakfasts. Something that won’t take much time out of her hectic morning. This is perfect! She will have to make extra though, because I want some too!!
This pudding looks delicious!
I have been seeing a lot of chia seed puddings lately. I am going to order some from Bob’s and check this recipe out. I need a new and exciting breakfast!
Yum, I love chia and say “chee-yah” too – hehe not sure how else I would say it either now. Adding coconut sounds like such a great idea to this pudding and I can’t wait to try this 🙂
I will never learn how to pronunce it either haha. But I want to eat this anyway. Oh wow wow wow – can it be my breakfast tomorrow??
Hahha thanks Consuelo! It sure tastes amazing, who cares how it sounds 😉
Your chia pudding looks so delicious! I’ve been adding chia seeds to my oatmeal and smoothies but now I am looking forward to trying this out!
Do you use canned coconut milk or carton coconut milk?
I also love chia puddings for breakfast! It makes me feel guilty, and healthy at the same time! Found the post via Marvelous Mondays link party.
Thanks Anne!!
This recipe is amazing! My friend shared her first batch with me, and now I’m making my own:) My only question is, can you use vanilla extract if you don’t have Vanilla Beans or Vanilla bean paste?
Thanks Paola! I’m glad to hear you love this recipe. Yes you can use vanilla extract. Just substitute it where you would have used the paste.
Thanks so much for your quick reply. The vanilla extract works great! I’m making a second batch now! Since I didn’t have coconut flakes or raspberries, I substituted with strawberries and blueberries, and it was delicious. What a great recipe, thank you!
I love chia and have had this pudding many times and this recipe seems so simple, but when I try to make it, it does not thicken in my fridge. After two days, the seeds have formed their coating and seem to have the right consistency, but the milk it still liquid. Any suggestions?
I’m sorry the liquid didn’t seem to thicken for you. Did you use coconut milk? I know if using regular milk or almond milk, this ratio doesn’t apply as coconut milk is a little thicker. I use more coconut milk (about a cup and a half) for 1/4 cup chia seeds versus only a cup of regular milk. Also, try stirring your coconut milk before measuring. I hope that works.
Can you eat this warm. It’s my first time trying it and it’s 2degrees outside.
Hi Anne! I have not tried this warm but I can’t imagine why not. Heat it up after following the instructions listed above. You might want to add more milk before warming up.
Can this pudding be eaten warm?
I made the pudding and it seems like there is way too much chia seeds the for amount of coconut milk as I have a harder dry solid mass instead of a pudding consistency.
Angela, the coconut milk listed above was just enough to have a thick pudding consistency. But feel free to add more to make it less thick if that is what you like!