- 15 ounces Full Fat Coconut Milk
- 0.25 cup Unsweetened Almond Milk
- 0.25 cup Real Maple Syrup
- 0.3 cup Chia Seeds
Four ingredients, simple and easy coconut chia pudding!
A great dairy-free pudding that makes great breakfast, dessert or snack.
For added nutrition and visual appeal, add berries, granola or nuts!
You can always find chia seeds in my refrigerator.
Storing them in the refrigerator will extend the shelf life of your chia seeds!
Be sure to store them in an air-tight container to keep moisture out.
They are among the healthiest foods on this planet as they are loaded with nutrients.
Chia seeds contain fiber, protein, manganese, magnesium and more.
These powerful seeds are loaded with antioxidants, are high in omega-3 fatty acids and many other important bone nutrients.
You can use either white or black chia seeds. The only difference between the two is its color.
Some people believe that the outer shell of white seeds are slightly softer and they “gel-up” easier when blended with liquid and therefore the better choice for chia puddings.
Make a big batch of this coconut chia pudding for meal prep.
Having it already prepped allows you to have access to a healthy sweet treat when the mood strikes.
If you are looking for more chia seeds recipes, you can use them by clicking here!
Add Everything To Your Blender
Start by adding the milks, maple syrup then the chia seeds.
Blend on high for 2 minutes then transfer everything into one or three glass jars and store in the refrigerator.
You can eat immediately or let it thicken in the refrigerator for at least 20 minutes.
This chia pudding can be stored in the refrigerator for up to 7 days.