Triple Coconut Chia Pudding

I thought everybody made chia pudding. Ok, not everybody… but everybody that I know. I am studying naturopathic medicine, after all. Just recently, however, a couple of people asked me if I’d ever made chia pudding and if I had any ideas for what to do with these fantastic little seeds. As it happens, I do. I eat these little guys on a regular basis. Watch out, though. They’re tricksters. They’re chock full of good-for-you stuff, and yet, here they are disguised in pudding form. Yep. Pudding that is good for you. So basically what I’m saying is that you can have your cake (or pudding in this case) and eat it too. Doesn’t that feel like a trick? Like, “Ahhh Ha!! You ate every bite of that and you thought it was dessert.” It’s totally awesome.

You and I both know that you don’t need me to tell you how to make chia pudding. You can just google it and a thousand different recipes will come up. But you came here (yay!) and I am so sincerely grateful for that. So I made you a chia pudding.

If you like coconut, or love it like I do, this may be a good match for you. But if you don’t, then just take this recipe as a general guideline and trust in your intuitive cooking skills (they’re in there) and figure out what you like. Making chia pudding is sooo easy and it’s incredibly forgiving.  If you don’t have these ingredients on hand, try something you do have. To be totally honest, my favourite combination is with unsweetened chocolate almond milk, but I didn’t have any when I was making this and coconut milk is a close second. Then you just stir in what you like—fresh, frozen, or dried fruit, toasted nuts or seeds, cocao nibs, honey, cinnamon, even cocoa powder, you name it–and you’re there.

Add some more coconut sugar or maple syrup to it for a more profound dessert, omit the sugar and add fruit for breakfast, or leave it as is when you need just a little something sweet. I love to eat this as an afternoon snack when that brownie in the caf is calling my name. You know the one!! The beauty of the chia pudding is that you can get an afternoon sweet fix, if you so desire, without the sugar crash that can often accompany it.  This is totally the kind of trick that you can play on me any time.

Triple Coconut Chia Pudding with Berries
Serves 2, generously

// Ingredients //
1 cup coconut milk, light or regular – your choice
½ cup almond milk
¼ cup chia seeds
2 tsp coconut sugar, or more to taste (or sweetener of your choice)
1 tsp coconut extract, optional
1/3 cup unsweetened, shredded coconut, divided
1 cup frozen berries, or fruit of your choice ***I like using unsweetened frozen berries for the juices they release when they thaw.

Spread the unsweetened, shredded coconut on the a large skillet and heat over medium low heat.  Stir frequently to help it brown evenly. Also keep your eye on it. Coconut has a tendency to burn easily. Once browned, remove from heat. Place the frozen berries, if using, in a bowl in your fridge to thaw.

There are two options for making the chia pudding:

Option one:

  • Place the coconut milk, almond milk, chia seeds, coconut sugar, and coconut extract (if using) in a blender and blend until smooth.
  • At this point you can taste to see if it needs more sweetener. Adjust if needed and blend again.
  • Pour it into a bowl and stir in ¼ cup of the toasted coconut.
  • Refrigerate overnight or for several hours.  The longer you can leave it in, the better. *** It tastes better once it’s had a chance to sit.
  • This method produces a thicker pudding with less of a seeded texture.

Option two:

  • Place the coconut milk, almond milk, chia seeds, coconut sugar, and coconut extract (if using) in a bowl and whisk vigorously to avoid clumping. Whisk until it comes together.  Stir in the toasted coconut. Refrigerate for several hours or overnight. Again, the longer you can leave it in, the better.
  • This method allows for a little more texture.

When you’re ready to serve it, divide the chia pudding into bowls and top with the berries and berry juice. Top with more toasted coconut.

UPDATE: I ate the pudding again 48 hours after I’d made it. At the time I made it, I just added the (still) frozen berries on top and put in all in the fridge together. Wow! The flavour really popped once it had a longer chance to sit.

* I like the extra punch I get from using coconut extract, but it’s totally optional.
* You can use a mixture of shredded and flaked coconut. I put shredded in the pudding and topped with flaked because I thought it was prettier.

1 Comment

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