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
coconut milk (whole fat, from the can)
fruit of your choice (I usually use either strawberries, bananas, or blackberries)
maple syrup, plus more as desired
either cinnamon, vanilla powder, or cocoa powder
chia seeds, plus more as desired
shredded coconut, for garnish (optional)
chopped mint or basil, for garnish (optional)
chopped nuts, for garnish (optional)
In This Recipe
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.