Ingredients
- 1 cup coconut milk (full-fat from a can, not a carton)
- 1 cup filtered water
- 3/4 teaspoon high-quality vanilla extract
- 3 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- pinch of fine sea salt (I use Real Salt)
- 1/2 cup chia seeds
Instructions
- Whisk all ingredients except the chia seeds in a mixing bowl until emulsified. Whisk in the chia seeds. Cover and place in the refrigerator.
- Whisk 30 minutes after placed in the refrigerator to evenly disperse the chia seeds <— this is the trick to a smooth, consistent chia pudding!
- The pudding will set within about 4 hours. Serve 1/2 cup plain or topped with 1/4 cup fresh fruit.
- Keeps covered in the refrigerator up to 5 days.
Notes
I cut the full-fat coconut milk with water here for the right balance of texture and healthy fats. When choosing coconut milk, this is one situation when canned is better than what’s in the carton. Choose full-fat coconut milk in a can as the coconut milk in the cartons of the refrigerated section of the grocery store is full of stabilizers, sugar and preservatives. If you can get your hands on fresh coconut milk—blended fresh coconut flesh with water—that is even better. Though, I know that’s hard to come by in many parts of the world. Look for canned coconut milk without any additives, and organic with a BPA-free can is even better. I like the brand Native Forest. Coconut milk makes this recipe extra creamy, but you can substitute homemade cashew milk or any other type of dairy-free milk if desired.
