American 0 min

Vegan Coconut Chia Pudding

Name: Vegan Coconut Chia Pudding
Yield: 2 servings
Cuisine: American
Ingredients: 1 can (14 oz) full-fat coconut milk; 1 cup unsweetened almond milk; ½ cup chia seeds; 3 tablespoons maple syrup; 1 teaspoon vanilla extract; Pinch of salt; Toppings: mango, kiwi, passion fruit, toasted coconut flakes

vegangluten-freedairy-freehealthybreakfastmeal-prep

Ingredientsfor 2

280

Cal

Protein

26g

Carbs

18g

Fat

11 can (14 oz) full-fat coconut milk
21 cup unsweetened almond milk
3½ cup chia seeds
43 tablespoons maple syrup
51 teaspoon vanilla extract
6Pinch of salt
7Toppings: mango, kiwi, passion fruit, toasted coconut flakes

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Instructions

1
Whisk coconut milk, almond milk, maple syrup, vanilla, and salt together in a large bowl until the coconut milk is fully incorporated and no lumps remain.
2
Add chia seeds and whisk vigorously. Wait 5 minutes, then whisk again — this second stir prevents clumping as the seeds start to hydrate.
3
Divide into 4 jars or containers. Cover and refrigerate at least 4 hours or overnight. The chia seeds will absorb the liquid and transform into a thick, pudding-like consistency with a slight tapioca-like texture.
4
Before serving, stir each pudding to break up any clumps. Top with fresh tropical fruit and toasted coconut flakes. Keeps refrigerated up to 5 days — a perfect make-ahead healthy breakfast or snack.