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Coconut Chia Seed Pudding with Fresh Berries

Coconut Chia Seed Pudding with Fresh Berries

Breakfast
Prep Time
15min
Cook Time
0min
Servings
3
Calories
320
Chef's Note

For the creamiest texture, stir the pudding once or twice during the first hour of refrigeration to prevent clumping. This pudding can be prepared up to 3 days in advance and stored in the refrigerator, making it perfect for busy mornings. For added flavor complexity, try infusing the milk mixture with a cinnamon stick or cardamom pod before adding the chia seeds.

Tags
dairy-free
breakfast
make-ahead
chia
berries
coconut
vegan
gluten-free
no-cook
healthy
Ingredients

  • 6 tablespoons chia seeds

  • 1 cup coconut milk

  • 1 cup almond milk

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon cinnamon

  • 1 cup fresh strawberries

  • 1/2 cup fresh blueberries

  • 1/2 cup fresh raspberries

  • 3 tablespoons toasted coconut flakes

  • 3 tablespoons sliced almonds

Instructions
  • 1

    In a medium bowl, whisk together 6 tablespoons of chia seeds, 1 cup of coconut milk, and 1 cup of almond milk until well combined.

  • 2

    Add 2 tablespoons of maple syrup, 1 teaspoon of vanilla extract, and 1/4 teaspoon of cinnamon to the mixture. Whisk thoroughly to incorporate all ingredients.

  • 3

    Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and create a pudding-like consistency.

  • 4

    After refrigeration, stir the pudding to break up any clumps. If it's too thick, add a splash more almond milk; if too thin, add another teaspoon of chia seeds and let sit for 30 minutes more.

  • 5

    While waiting, wash and slice 1 cup of strawberries into bite-sized pieces. Keep 1/2 cup each of blueberries and raspberries whole.

  • 6

    Toast 3 tablespoons of coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring constantly until lightly golden. Remove from heat immediately to prevent burning.

  • 7

    To serve, divide the chia pudding equally among three serving bowls or glasses.

  • 8

    Top each serving with an assortment of the fresh berries, dividing the 1 cup of strawberries and 1/2 cup each of blueberries and raspberries equally.

  • 9

    Sprinkle each serving with 1 tablespoon of toasted coconut flakes and 1 tablespoon of sliced almonds.

  • 10

    Serve immediately or keep refrigerated until ready to eat.

Nutrition Information (per serving)
320
Calories
8g
Protein
28g
Carbs
22g
Fat
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