Make this delicious coconut chia pudding with just four simple ingredients. Prepare in the evening and leave overnight for a nutritious vegan breakfast or serve it for dessert. Thick, creamy and satisfying.
Chia seed pudding made with coconut milk is rich, creamy and unbelievably delicious. If you're a fan of coconut then you will love this easy vegan breakfast recipe.
What are chia seeds?
Chia seeds are edible seeds that come from the Salvia hispanica plant that grows in central America.
The seeds are tiny but if you look very closely you'll see that they are oval shaped. They're grey in colour with black and white bits.
Chia seeds are absolutely packed full of nutrients - you can read more about the benefits of eating chia seeds on the BBC Good Food site.
Why are chia seeds so popular with vegans?
One reason is the many nutrients that I mentioned above. They're packed full of fibre, omega-3 and protein amongst other things.
However, they have another invaluable use for vegans which is that when ground down and mixed with water they make an excellent egg substitute.
To make a chia egg you need to grind your chia seeds into a powder and then mix 1 tbsp of them with 3 tbsp water.
Read more about how to make a chia egg on the Minimalist Baker site.
More vegan recipes that use chia seeds
What ingredients do you need to make this vegan chia seed pudding?
Full ingredients list and method are in the recipe card at the end of this post.
All you need are:
- 2 tablespoons chia seeds
- 200ml coconut milk
- 1 teaspoon maple syrup
- a handful of raspberries
- fresh mint, to serve, optional.
Do you need any special equipment to make coconut chia pudding?
No - it really couldn't be easier. All you need is:
- a spoon
- a glass or a bowl, and
- a fridge.
Pin vegan raspberry and coconut chia pudding for later
How to make vegan raspberry and coconut chia pudding
If you have made this recipe and loved it please consider leaving a comment and rating below.
Raspberry and coconut chia pudding
Ingredients
- 2 tablespoons chia seeds
- 200 ml coconut milk well mixed
- 1 teaspoon maple syrup
- 2 handfuls raspberries
- fresh mint leaves to serve, optional
- extra milk for serving, optional
Instructions
- Place 2 tablespoons chia seeds into a small bowl. Stir through 200ml coconut milk - you want it to be very liquid so if the coconut cream has separated from the water give it a good stir before adding to the chia seeds.
- Add 1 teaspoon maple syrup and a handful of raspberries.
- Stir really well then leave to rest for five minutes. Stir again - this will help avoid it going lumpy.
- Transfer to two small bowls or glasses and leave in the fridge overnight or for at least six hours.
- When you're ready to eat it you may wish to stir through a little extra milk as it will have become thickened overnight.
- Serve with extra raspberries and fresh mint leaves.
Notes
Nutrition
If you like this you might like this hazelnut and chocolate overnight oats recipe or this vegan Eton mess.
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CJ
The flavor on this was good, but I needed to more than double the amount of chia seeds to get the pudding thicken up.
Cook Veggielicious
Can I just ask whether you used coconut milk from a tin or from a carton?