Overnight Chia Pudding with Coconut Milk
No-cook chia pudding combining chia seeds, coconut milk, and maple syrup with warming cinnamon and mineral salt. Requires minimal hands-on time; chilling overnight creates a creamy custard-like texture. Customize with fresh fruit, granola, nut butter, coconut flakes, or chocolate chips.
Ingredients
- 4 tbsp chia seeds, whole
- 1 cup light coconut milk, canned
- 1 ½ tbsp maple syrup
- ¼ tsp cinnamon, ground
- ⅛ tsp Himalayan salt
- fresh fruit, whole or sliced(optional)
- granola(optional)
- nut butter, smooth or crunchy(optional)
- coconut flakes, unsweetened or sweetened(optional)
- dried fruit, chopped(optional)
- chocolate chips(optional)
Instructions
- 1
Combine chia seeds with coconut milk in a small bowl or glass jar and stir well.
- 2
Add maple syrup and stir until all ingredients are incorporated.
- 3
Let sit for five minutes to allow seeds to absorb liquid, then stir again to break up any clumps.
- 4
Refrigerate for a minimum of four hours.
- 5
Serve with toppings of choice.
Tips
Stir after five minutes to prevent chia seed clumping for smoother texture.
Use glass jars for easy portioning and storage.
Good to Know
Refrigerate in covered container up to five days.
Prepare up to five days in advance. Stir before serving if separation occurs.
Top with choice of fresh fruit, granola, nut butter, coconut flakes, dried fruit, or chocolate chips.
Common Mistakes
Skip the five-minute sit and initial stir to avoid lumpy texture from unhydrated chia clusters.