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Author Notes: Once I gave chia pudding a chance, I found I couldn't get it enough of it, either, and the best bowls I've had are those I've made at home. —Jessica Murnane
- 1 cup coconut milk (whole fat, from the can)
- 1 cup fruit of your choice (I usually use either strawberries, bananas, or blackberries)
- 1 tablespoon maple syrup, plus more as desired
- 1 pinch either cinnamon, vanilla powder, or cocoa powder
- 4 tablespoons chia seeds, plus more as desired
- 1 handful shredded coconut, for garnish (optional)
- 1 handful chopped mint or basil, for garnish (optional)
- 1 handful chopped nuts, for garnish (optional)
- In a blender, combine the coconut milk, fruit, 1 tablespoon maple syrup, and spices on low until smooth, about 1 minute. Taste, then add more maple syrup if you prefer a sweeter taste. (Sweeter fruits like bananas will require less syrup.)
- Pour your blended milk mixture into a jar that has a lid—mason and old pickle jars both work well.
- Stir the chia seeds into the jar. Using a knife works well—it makes the process less messy and you can easily scrape every last bit of chia back into the jar. If you prefer a thicker pudding, add another tablespoon of chia seeds.
- Cover and let thicken in fridge for a few hours. Overnight is best. It will have a pudding-like texture when it is done.
- Once the pudding has set, remove it from the refrigerator. If desired, garnish it with a handful of shredded coconut, mint or basil, and nuts. Serve cold.