Chia seeds make great desserts and are high in omega-3s. This recipe is a healthy alternative to processed desserts. It uses agave (or stevia if you prefer) as a sweetener instead of sugar. Stir again before serving and top with fresh fruit and another dash of cinnamon or spices.

Chia Coconut Pudding with Coconut Milk

chia seeds

coconut milk

agave nectar,

vanilla extract

cinnamon

salt

strawberries

Whisk coconut milk, unsweetened coconut milk, agave nectar, vanilla extract, cinnamon, and salt together in a bowl; pour over chia seeds and stir well. Allow coconut milk-chia seed mixture to soak until thickened, at least 20 minutes, or cover bowl with plastic wrap and refrigerate overnight.


Had Stevia so I used that instead of agave and threw in three  handfuls if blueberries, very tasty and quite satiating. (Update) I've made this three times now, the last two I did not use any sweetner and dropped the cinamon and increased the vanilla. The most recent batch was just a can of coconut milk , 1 Tablespoon of vanilla (the real stuff) and a handful of blueberries, oh and a 1/4 cup of finely shredded unsweetened coconut and of course the chia seeds. It's plenty sweet as is and very tasty. Satisfies my sweet tooth cravings.

I loved this recipe. However, as most of us do, I made some changes. I skipped the cinnamon, salt and strawberries (didn't have strawberries), and substituted one small can (8oz) of crushed pineapple, juice included. Went great with the coconut!

I was a little unclear about what the coconut milk meant in the ingredients, so I just used 2 cups of organic coconut  milk beverage that comes in an aseptic (shelf-stable) box. The other smaller portion of coconut milk might be referring to the stuff that comes in a can, but I didn't use any of that.  In any case, it turned out fine, though it's not very sweet on its own.  Mixed with fruit it's pretty tasty and a good substitute for pudding or yogurt as a snack.

I just had this at First Watch for breakfast and loved it.  So I came home and found this recipe and made some.  It was great.  It was thinner than the restaurant version,  maybe they used canned coconut milk and I used the stuff in the carton.  I added banana, dried blueberries and coconut granola on top.  Delicious!

This recipe turned out great! My kids enjoyed this and kept eating more! I added fruits like fresh pineapple kiwi pears and granola since I didn't have strawberries. It's a keeper!

this will definitely replace my old chia seed pudding recipe I didn't add salt and I added a banana and dry coconut flakes

I think this will be my standard go-tofor chia pudding as it thickens well and is very healthy. I used all un-sweetened coconut milk (2 and 1/3 cup), and added 2 tbsp regular sugar (rather than 1 tbsp agave syrup) to make up for it. I also added a pinch more cinnamon than called for and 1/4 tsp pumpkin pie spice. I like spice!

Terrific! There are no empty calories from starch so I didn't feel bad that the whole batch disappeared almost at once. We thought we might add a bit more vanilla for our taste but this was wonderful. Thanks for the great recipe!

Great taste and consistency. I was timid with the cinnamon but will be more aggressive next time. I used Truvia instead of agave and was plenty sweet for me. I mix with raspberries and its amazing!

I made this and followed the directions. It turned out like soup even after stirring the chia seeds that stuck to the bottom. Not much flavor either. Definitely needs help!

chia coconut pudding with coconut milk

Prep Time: 10 minutes

Total: 30 minutes

Servings: 6

Cost: $9.68 /serving

Author : Donna Kim

Ingredients

Instructions

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