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Coconut Chia Seed Pudding

Serves:

Makes 6-8 Jars (meal prep-stays fresh for up to 5 days in the refrigerator!)

Ingredients

  • 1 cup chia seeds

  • 3 cups unsweetened coconut milk (you can use almond milk too)

  • 1/4 cup unsweetened shredded coconut

  • 3 tbsp almond butter or other nut butter

  • 2-3 tbsp pure maple syrup (adjust for sweetness)

  • 1 tsp vanilla extract

  • 1/2 tsp ground cinnamon (optional)

  • Pinch of sea salt

  • Optional Toppings: Fresh berries, granola, nuts, or I personally love cacao nibs or carob chips)


    Grocery List:

  • Chia seeds

  • unsweetened almond or coconut milk

  • unsweetened shredded coconut

  • almond butter

  • pure maple syrup

  • vanilla extract

  • ground cinnamon

  • sea salt

  • Optional toppings: fresh berries, granola, nuts or cacao/carob chips.

Preparation

Step 1


Mix your base:

In a large bowel, whisk together coconut milk, almond butter, maple syrup, vanilla extract, cinnamon, and salt until smooth.


Step 2


Add chia seeds:

Gradually stir in the chia seeds and shredded coconut (optional), ensuring that are no clumps. Let mixture sit for 10 minutes, then stir again to prevent seeds from settling.


Step 3


Chill.

Transfer the mixture to an airtight container or individual jars. Cover and refrigerate for at least 4 hours or overnight to thicken.


Step 4


Serve:Top with fresh berries, granola and nuts, or a drizzle of additional almond butter



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