Chia pudding jars
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Creamy coconut milk chia pudding that thickens in the fridge overnight. Spoon it into jars and add fruit, granola or nuts when serving.
Ingredients
- 1 (about 14-ounce) can full-fat unsweetened coconut milk
- 1/3 cup unsweetened coconut water or water
- 1 tablespoon maple syrup or honey
- 1/2 teaspoon vanilla extract or vanilla bean paste (optional)
- 1/8 teaspoon kosher salt
- 1/3 cup chia seeds
- Topping options: fresh berries, granola, chopped nuts, toasted coconut flakes, maple syrup or honey
Equipment
- mixing bowl
- whisk
- mason jars
Directions
- In a medium bowl, whisk the coconut milk until smooth, warming it in the microwave in 30-second bursts if needed and whisking after each one. Whisk in the coconut water, maple syrup, vanilla (if using), and salt until smooth, then whisk in the chia seeds until blended.
- Cover and chill until it starts to thicken, about 2 hours. Whisk again to break up any lumps. Cover once more and chill until thick and set, 6 hours to overnight.
- Spoon into single-serving containers (jars), keep chilled, and add toppings when you are ready to serve.
Notes
Refrigerate up to 5 days. Safety: no honey for babies under 1.
Nutrition
Serving: 235g | Calories: 1060kcal | Carbohydrates: 121g | Protein: 11g | Fat: 64g | Saturated Fat: 53g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 718mg | Potassium: 846mg | Fiber: 29g | Sugar: 79g | Vitamin A: 14IU | Vitamin C: 0.4mg | Calcium: 200mg | Iron: 5.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; full-fat unsweetened coconut milk counted as sweetened flaked coconut, maple syrup or honey (the first choice counted). Brands and portions vary, so use it only as an approximation.