Easy Coconut & Vanilla Chia Seed Pudding

 

This recipe is from the Naturally Sweetened Desserts Community Cookbook, which I am loving! It was submitted by Amy from Real Food Whole Health. Check out her awesome site. She’s a real food based nutritional therapist and certified GAPS practitioner.

I used to eat a lot of chocolate chia seed pudding when I was vegan, so I was feeling nostalgic when I made this. Plus, I’m a sucker for easy recipes. Cooking as often as I do is hard enough. I also liked how this recipe can easily be adapted for different flavors, which makes it more like a cooking technique than just a recipe. This recipe doesn’t use much maple syrup, which is fine by me, I prefer to eat less sugar anyway. But, if you have a sweet tooth you may need to add more sweetener.

Easy Coconut & Vanilla Chia Seed Pudding
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 cans organic coconut milk (Native Forest or Natural Value brand) or 3
  • cups of homemade coconut milk
  • 2+ tbsp pure maple syrup
  • 2 tbsp pure vanilla extract
  • 2 shakes of unrefined sea salt
  • ¾ cup of chia seeds
Instructions
  1. In a blender, combine coconut milk, maple syrup, vanilla and sea salt and blend
  2. until smooth. Turn blender on very low (around 2 on a VitaMix blender) and add
  3. chia seeds, blending just until combined.
  4. Pour into a large glass bowl and quickly whisk every 10-15 minutes for an hour.
  5. You can now pour the pudding into serving dishes and enjoy, or store in Mason
  6. jars and place in the fridge. Pudding will continue to firm up in the fridge.
Nutrition Information
Serving size: 4-6

Notes: You can add spices like cinnamon, nutmeg, Garam masala or Five Spice Powder—blend in before adding chia seeds. Serve pudding with fun toppings—like nuts, dried fruit, chocolate chips, etc. Raw honey may replace maple syrup.

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