This Coconut Vanilla Chia Pudding recipe is so easy and basic, but I still wanted to share it with you because I know a lot of you guys are looking for easy meals and snacks. This fits the bill!
I literally threw this together in less than a minute one night, and it was ready in the morning. Have a busy morning routine and like to eat when you get to work? Prep this in a container (or split it in two, depending on how big a serving you’d like), and prep some chopped fruit in another container. Grab both in the morning, and you’re good to go! When you get time to eat your breakfast it’ll be cool, delicious, fresh, nourishing, and full of fiber, healthy fats, protein, and antioxidants from your fruit.
Now, I know there are a lot of different variations of the best chia seed to liquid ratio for making chia pudding. I’ve seen a lot that suggest 3 tablespoons chia seeds to 1 cup liquid, but that just doesn’t work for me…too liquidy. I want chia pudding to be like…pudding (duh).
I always like to remember a 1:4 ratio. 1 tablespoon of chia seeds for every 4 tablespoons of liquid. So, in this recipe that means 1/4 cup chia seeds and 1 cup lite canned coconut milk.
You can use whatever type of milk/ milk alternative you like, but I love the lite canned coconut milk here. It adds next-level creaminess, plus the coconut has a subtle inherent sweetness. Paired with the naturally sweet flavoring of pure vanilla extract or vanilla bean paste, I didn’t need any sweetener with this chia pudding!
Coconut Vanilla Chia PuddingPrint
- 1 cup lite canned coconut milk
- 1/4 cup chia seeds
- 1 teaspoon pure vanilla extract or vanilla bean paste
- Toppings: Natierra Greek yogurt-covered goji berries fresh fruit
- Stir coconut milk, chia seeds, and vanilla in a closed, airtight container (or pour and shake!). Refrigerate overnight to create a thicker, pudding-like texture.
- Top with chopped fruit, seeds, nuts, or eat plain!