This chia pudding is so creamy and decadent, yet still healthy enough to easily be breakfast!
1 can (13.66 oz or 403ml) full fat coconut milk
1/4 cup Grade A amber maple syrup
1/2 cup water
1 Tablespoon vanilla extract
1/2 Teaspoon almond extract
1/2 Teaspoon ground cardamom, cinnamon is good for a variation
Pinch of sea salt
1/2 cup chia seeds
2 cups frozen berries and/or mango chunks, about 1/3 cup per jar
Or 2 cups any fruit sauce recipe linked to in the post
Place the coconut milk, maple syrup, water, vanilla & almond extracts, ground cardamom, and sea salt into a blender and blend a few second on low until smooth. Or you can whisk it together by hand.
Stir in the chia seeds and portion out the pudding into containers of your choice. I like to use the 1-cup Mason jars and pour 1/2 cup pudding into each for a total of 6 jars. Then set the jars in the fridge to allow the chia seeds to thicken before adding the fruit on top, about 10 minutes.
Top each jar with about 1/3 cup frozen fruit and place a lid on each container. Place the containers in the fridge and eat within 4-5 days.
The nutritional information was calculated with frozen blueberries as the fruit topping.
- Category: Breakfast
- Method: Blending
- Cuisine: American
Keywords: Easy Chia Seed Pudding Recipe, Coconut Chia Seed Pudding, Creamy Chia Seed Pudding, Chia Pudding Recipe