4-Ingredient Coconut Chia Pudding

coconut chia pudding in a glass cup topped with banana and the toasted coconut. A spoon is scooping out some of the chia pudding.

4-Ingredient Coconut Chia Pudding

A simple coconut chia pudding recipe made with 4 simple ingredients. A creamy chia pudding that's loaded with coconut flavour and the perfect pudding consistency. A great base recipe for adding your favourite toppings.

Course Breakfast, Snack

Cuisine gluten-free, raw, vegan

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Rest time 30

Total Time 35

Servings person

Calories 392kcal

Author Hannah Sunderani

Ingredients

1/4 cup unsweetened shredded coconut
1/4 cup chia seeds
1 cup full-fat canned coconut milk
2 tsp agave (to taste)
Pinch salt
¼ cup coconut water or filtered water (optional, for thinning)

Instructions

Toast the shredded coconut in a skillet, stirring frequently, until lightly golden, 3-5 minutes. Set aside.
Shake the canned coconut vigorously to combine before opening.( If the coconut milk is chunky, pour 1 cup of the coconut milk into a microwave safe glass and heat for 30 seconds, stir until smooth and combined).
In a small mixing bowl add the chia seeds and the smooth coconut milk, agave and a pinch of salt and whisk together. Let sit for 5 minutes then whisk again. Taste and add more agave to sweeten if desired.
Let the chia pudding thicken for 30 minutes or preferably overnight, if too thick add splashes of coconut water or filtered to thin until desired pudding consistency.
Transfer the chia pudding into bowls and top with the toasted coconut, optional to top with fruits of choice (I like tropical fruits like pineapple, kiwi and passionfruit).

Notes

I like to use full fat coconut milk instead of light-coconut milk because you can simply water it down with coconut water or filtered water. The light coconut milk is a watered down version, so you’re paying extra for water. Then you can repurpose any remaining canned coconut in other recipes like my cauliflower curry.

Recipe will keep for 5 days in the fridge. Add the toasted coconut right before topping to keep its crunch.

Nutrition