Step 1

Set aside 3 mini jars. These are the mini jars that I use.

Step 2

Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Whisk until thoroughly mixed. Stovetop Instructions in Notes.

Step 3

Add coconut extract and maple syrup to taste. Whisk until thoroughly mixed.

Step 4

Add chia seeds and coconut shreds, whisking until well incorporated. Allow to set for 5 minutes.

Step 5

Whisk a few more times to stir through clumps and evenly distribute chia seeds. Pour mixture into mini jars, filling each jar almost to the top.

Step 6

Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. The longer you refrigerate it, the thicker it’ll be. Optionally, top with coconut whip and toasted coconut chips. Enjoy! Storing instructions below.

Step 7

How to Make Chia Pudding – 3 ingredient

Step 8

My Favorite Chocolate Chia Pudding Recipe (Vegan)

Step 9

Keto Chia Pudding Recipe (Low Carb)

Step 10

Low Carb Chocolate Chia Pudding