Coconut Chia Pudding
Creamy overnight chia pudding with tropical coconut and fresh mango.
Total Time
5 min
Servings
2
Prep
5 min
Cook
0 min
Ingredients
- 1/4 cup chia seeds
- 1 cup coconut milk (full-fat)
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tbsp shredded coconut (toasted)
- 1 cup fresh mango (diced)
- 2 tbsp macadamia nuts (chopped)
Instructions
- 1
MIX THE BASE: In a mason jar or medium bowl, combine the chia seeds, coconut milk, maple syrup, and vanilla extract. Whisk vigorously for about 1 minute to ensure the chia seeds are evenly distributed and not clumped together at the bottom.
- 2
FIRST STIR: After 5 minutes, whisk the mixture again. The chia seeds tend to sink and clump at this stage, so this second mixing is important for an even texture throughout the pudding.
- 3
REFRIGERATE: Cover the jar or bowl with a lid or plastic wrap. Refrigerate for at least 4 hours, or ideally overnight. The chia seeds will absorb the liquid and expand, creating a thick, pudding-like consistency. The pudding should be creamy and hold its shape when spooned.
- 4
PREPARE TOPPINGS: While the pudding sets, toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden brown. Watch carefully - coconut burns quickly. Transfer to a plate to cool.
- 5
SERVE: Give the pudding a good stir to loosen it up. If it's too thick, stir in a splash more coconut milk. Divide between two bowls or eat directly from the jar. Top generously with diced fresh mango, toasted coconut, and chopped macadamia nuts. Serve cold.
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Nutrition Facts
Per serving
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