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.
What other vegan recipes can you make with chia seeds?
What ingredients do you need to make this vegan chia seed pudding?
All you need are:
- 2 tbsp chia seeds
- 120ml coconut milk
- 1 tsp 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.
How to make vegan raspberry and coconut chia pudding
Raspberry and coconut chia pudding
Make this delicious coconut chia pudding with just four simple ingredients. Make in the evening and leave overnight for a nutritious vegan breakfast or serve it for dessert. Thick, creamy and satisfying.
Ingredients
- 2 tbsp chia seeds
- 120 ml coconut milk well mixed
- 1 tsp maple syrup
- 2 handfuls raspberries
- fresh mint leaves to serve, optional
- extra milk for serving, optional
Instructions
Place 2 tbsp chia seeds into a small mixing bowl. Stir through 120ml 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 tsp 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 very thick overnight.
Serve with extra raspberries and fresh mint leaves.
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