If you love breakfasts and snacks that feel both nourishing and decadent, you’re going to fall head over heels for Chia Seed Pudding with Coconut Milk and Berries! This luscious, make-ahead treat layers creamy coconut richness with bursts of fresh, juicy berries, all brought together by the magical texture of chia seeds. Whether you’re looking to meal prep a satisfying morning meal, whip up a refreshing afternoon pick-me-up, or indulge in a healthy dessert, this recipe delivers vibrant flavor and gorgeous color in every spoonful.
Ingredients You’ll Need
-
Chia Seed Pudding:
- 1 cup canned full-fat coconut milk
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup chia seeds
Additional Toppings:
- 1 cup mixed fresh berries (such as strawberries, blueberries, and raspberries)
- Optional toppings: shredded coconut, chopped nuts, or mint leaves
How to Make Chia Seed Pudding with Coconut Milk and Berries
Step 1: Mix the Base
Start by grabbing a medium bowl or a mason jar (a personal favorite for single-serve portions). Pour in the coconut milk, then whisk together with the maple syrup or honey and the vanilla extract. Give it a really good whisk until the sweetener blends seamlessly and everything looks silky-smooth—this is the creamy backbone of your Chia Seed Pudding with Coconut Milk and Berries.
Step 2: Add Chia Seeds
Sprinkle the chia seeds over your fragrant coconut milk mixture, then stir like you mean it! Make sure the seeds are evenly dispersed. You want every single tiny seed to have a chance to work its gelling magic, so don’t skimp on the stirring at this step.
Step 3: Chill and Stir
Cover the bowl or jar and pop it into the fridge for at least 4 hours, or (my preference!) overnight. About 30 minutes into chilling, give everything one more good stir to break up any seed clusters; this helps guarantee that ultra-smooth, pudding-like consistency that makes Chia Seed Pudding with Coconut Milk and Berries irresistible.
Step 4: Top and Serve
When your pudding is set, stir it once more for good measure, then spoon it into individual bowls or jars. Now comes the fun: pile on those gorgeous fresh berries and add any other toppings your heart desires, like toasted coconut, crunchy chopped nuts, or a few minted leaves for a fancy finish. Serve it chilled and enjoy every spoonful!
How to Serve Chia Seed Pudding with Coconut Milk and Berries
Garnishes
Garnishing is where you get to unleash your creativity! A sprinkle of extra shredded coconut enhances the tropical vibe, while chopped roasted nuts introduce a bit of crunch. Torn mint leaves add a cool herbal note that perfectly balances the richness. Stack your berries high, swirl in a touch more sweetener if you love it decadent, and don’t be afraid to mix and match based on what’s in season.
Side Dishes
While Chia Seed Pudding with Coconut Milk and Berries can easily stand on its own, it also pairs beautifully with lighter fare for a celebratory brunch. Serve it alongside a fruit salad loaded with tropical fruit, a platter of flaky pastries, or a handful of your favorite granola for extra crunch. It brings a creamy, wholesome contrast to savory breakfast casseroles, too.
Creative Ways to Present
Presentation can turn this humble pudding into a showstopper! Layer it parfait-style in clear glasses, alternating pudding and berries for a stunning stripe effect. For parties or brunch buffets, portion into mini jars with cute wooden spoons. Or, create a DIY topping bar so everyone can customize their own Chia Seed Pudding with Coconut Milk and Berries masterpiece!
Make Ahead and Storage
Storing Leftovers
Leftover pudding keeps beautifully for up to 4 days in the refrigerator, making it perfect for meal prep. Store in lidded jars or airtight containers to retain creaminess and prevent the pudding from absorbing other fridge odors. Top with berries and garnishes just before serving to keep everything fresh and vibrant.
Freezing
While it’s best enjoyed freshly chilled, you can technically freeze Chia Seed Pudding with Coconut Milk and Berries in single-serve containers. Thaw overnight in the fridge before eating; keep in mind the texture may be a little less creamy and the berries will soften after defrosting, but it’s still tasty and handy for a major time-saver.
Reheating
This pudding is meant to be served cold and refreshing, so there’s no need to reheat. If the pudding firms up too much in the fridge, just give it a thorough stir or add a tiny splash of coconut milk to loosen it up again.
FAQs
Can I use light coconut milk instead of full-fat?
Absolutely! Light coconut milk will give you a thinner, less rich pudding, which some people prefer. Full-fat coconut milk makes the pudding extra creamy and satisfying, but both versions are delicious—just adjust for your desired texture.
What sweeteners work best in Chia Seed Pudding with Coconut Milk and Berries?
Maple syrup lends a warm, caramel-like flavor, while honey gives a floral note. For a vegan option, stick to maple syrup or try agave. You can even use a few drops of stevia or monkfruit sweetener for a low-sugar treat.
How can I make it thicker or thinner?
For a thicker, heartier pudding, simply stir in an extra tablespoon of chia seeds during preparation. For a looser, softer set, use a little less or add a splash more coconut milk before serving.
Can I prep Chia Seed Pudding with Coconut Milk and Berries for a crowd?
Absolutely—it scales up effortlessly! Just multiply the ingredients as needed, mix in a bigger bowl, and chill overnight. For parties or brunches, portion into little jars or cups so everyone has a single-serve treat ready to go.
Are there other fruits or add-ins I can use?
Most definitely. Try mango chunks, diced kiwi, or peaches for a summery twist, or even toast some coconut flakes to sprinkle on. For a chocolatey variation, stir a teaspoon of cocoa powder into the base. The customizable options are endless!
Final Thoughts
Whether you’re brand new to chia pudding or it’s already in your weekly breakfast rotation, I can’t recommend trying Chia Seed Pudding with Coconut Milk and Berries enough. Each bite is rich, refreshing, and joyfully easy to make—perfect for brightening up even the busiest mornings. Give it a go and discover just how delightful this treat can be!
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Chia Seed Pudding with Coconut Milk and Berries Recipe
- Total Time: 4 hours (including chilling)
- Yield: 2 servings 1x
- Diet: Vegan
Description
Indulge in this creamy and nutritious Chia Seed Pudding with Coconut Milk and Berries for a delightful breakfast or snack. This vegan and gluten-free treat is packed with wholesome ingredients and bursting with fruity flavors.
Ingredients
Chia Seed Pudding:
- 1 cup canned full-fat coconut milk
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ cup chia seeds
Additional Toppings:
- 1 cup mixed fresh berries (such as strawberries, blueberries, and raspberries)
- Optional toppings: shredded coconut, chopped nuts, or mint leaves
Instructions
- Prepare the Chia Seed Pudding: In a medium bowl or jar, whisk together coconut milk, maple syrup, and vanilla extract until smooth. Stir in chia seeds and mix well to evenly distribute.
- Chill the Mixture: Cover and refrigerate for at least 4 hours or overnight, stirring once after the first 30 minutes to prevent clumping.
- Serve: When ready to serve, stir the pudding again and divide into individual bowls or jars. Top with mixed fresh berries and any optional toppings. Serve chilled.
Notes
- For a thicker texture, add an extra tablespoon of chia seeds.
- Light coconut milk can be used for a lighter version, but full-fat yields the creamiest result.
- Keeps in the fridge for up to 4 days—great for meal prep!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast, Snack
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 280
- Sugar: 9g
- Sodium: 20mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg
