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    Home » Recipes » Dairy-Free

    Coconut Milk Chia Pudding

    Published: Dec 16, 2020 Modified: Dec 16, 2020 by Candice

    JUMP TO RECIPE PIN RECIPE
    Cup of purple chia pudding.
    Chia pudding in a cup with flowers.

    This coconut milk chia pudding can be made with almost any fruit! Plus, is made with coconut milk and PACKED with protein. It is a delicious sweet snack or make-ahead breakfast!

    Cup of purple chia pudding.
    TABLE OF CONTENTS hide
    1 Why This Recipe Works
    2 Ingredients & Substitutions
    3 How to Make this Recipe
    4 Chia Pudding FAQs
    5 More Recipes You'll Love
    6 Coconut Milk Chia Pudding

    Why This Recipe Works

    Chia seeds are an incredible source of fiber, and they mix well with milk based puddings as they absorb moisture, so you can achieve a thick pudding like consistency without adding heavy ingredients like cream and yoghurt.

    My preference is to use coconut milk, but you can use any plant-based milk.

    You can make this recipe with almost any fresh or frozen fruit, making this the perfect treat all year round. Blueberries or other berries in this recipe adds antioxidants as well as amazing flavor.

    I like to sweeten the pudding also with a natural sweetener like agave nectar or maple syrup, which enhances the taste without being sickly or overpowering.

    Ingredients & Substitutions

    Ingredients to make chia pudding.

    berries - I love making this recipe with any fresh or frozen berries. It is also delicious with pineapple, mango, other fruit, and even a combination of your favorite fruit.

    sweetener - my preference is to use maple syrup or agave nectar in this recipe. You can also use honey, but the recipe will no longer be vegan.

    cardamom - this recipe uses ground cardamom. The seeds will not break down completely in the food processor.

    How to Make this Recipe

    Add the chia seeds to a medium-large bowl. Blend the rest of the ingredients until smooth.

    Add the blender contents to the chia seeds and stir well. Let sit 10 minutes, stir again. Refrigerate overnight. Stir in the morning. It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.

    Purple mix with chia pudding.

    Will keep for 5 days in the refrigerator.

    Chia Pudding FAQs

    Where do I find chia seeds?

    They are usually in the bulk section or cereal isle. However, some stores keep them with the dry goods like almond flour. If you can't find them, you can get them on Amazon!

    Is chia seed pudding healthy?

    Although it is healthier than regular pudding, it still has a lot of sugar. However you will find plenty of protein from the chia seeds, fiber, and vitamins from the fruit.

    How long does it last in the refrigerator?

    It lasts up to 5 days in the refrigerator.

    Chia pudding in a cup with flowers.

    More Recipes You'll Love

    I have many dairy-free deserts and recipes on the blog, so make sure to check them out. And here are some recipes I think you'll love.

    • Matcha Chia Pudding - Dairy Free
    • Homemade Nut Milk Guide with FAQs
    • Easy Homemade Oat Milk (Steel Cut or Rolled Oats)
    • Easy Homemade Chicken Stock (Stovetop, Instant Pot & Slow Cooker)

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    Chia pudding in a cup with flowers.
    Print Recipe
    5 from 6 votes

    Coconut Milk Chia Pudding

    This coconut milk chia pudding can be made with any fruit! Plus, is made with coconut milk and PACKED with protein. It is a delicious sweet snack or make-ahead breakfast!
    Prep Time10 mins
    Resting Time20 mins
    Total Time30 mins
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Gluten Free, Kosher, Vegan, Vegetarian
    Servings: 8
    Calories: 165kcal
    Author: Candice

    Equipment

    • Food Processor or Blender

    Ingredients

    • ¾ cup chia seeds
    • 3 ½ cups dairy free milk I use coconut beverage
    • 1 cup fruit fresh or frozen: berries* or other fruit like pineapple or mango
    • ½ teaspoon ground cardamom
    • 1 teaspoon ground cinnamon
    • ¼ cup agave nectar or maple syrup
    • 1 teaspoon vanilla extract

    Instructions

    • Add the chia seeds to a medium-large bowl.
    • Blend the rest of the ingredients until smooth.
    • Add the blender contents to the chia seeds and stir well. Let sit 10 minutes, stir again. Refrigerate overnight. Stir in the morning. It should be the texture of tapioca pudding. If it is too dry, add more non-animal milk. If it is too wet, add chia seeds.
    • Will keep for up to 5 days in the refrigerator.

    Notes

    * the cardamom and cinnamon are the perfect flavor combination with berries. If you are making this with other fruit like pineapple or mango, try using some orange or lemon zest.
    You can find chia seeds in the bulk section or cereal isle. However, some stores keep them with the dry goods like almond flour. If you can't find them, you can get them on Amazon!

    Nutrition

    Calories: 165kcal | Carbohydrates: 20g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 56mg | Potassium: 237mg | Fiber: 7g | Sugar: 11g | Vitamin A: 504IU | Vitamin C: 8mg | Calcium: 250mg | Iron: 2mg
    Did you try this recipe?Mention @ProportionalPlate or tag #ProportionalPlate on Instagram! I'd love to see what you're making!
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    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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    Woman with a flower.

    Candice Walker

    On this blog, I get to share the food that I love, and get to enjoy in my own home. My heritage influences most of my recipes, and my travels inspire it. And I'm sure you'll notice my love for everything matcha. Welcome, and enjoy!

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