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
This creamy coconut vanilla chia pudding is a quick, flavorful and a healthy breakfast that will keep you full all morning long.
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
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!
Can this pudding be eaten warm?
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.
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.
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 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!!
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 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 😉
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 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!
This pudding looks delicious!
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!!