Vanilla Coconut Milk Chia Pudding
Vanilla Coconut Milk Chia Pudding is a thick, creamy treat for breakfast, a snack or dessert! You only need 4 ingredients and 5 minutes of prep time to make this dairy-free, vegan, Paleo and keto recipe.
Prep Time5 minutes mins
Cook Time0 minutes mins
chilling time1 minute min
Total Time1 hour hr 5 minutes mins
Course: Snack
Cuisine: American
Servings: 3 servings
Calories: 397kcal
- 1 (15 oz.) can of full-fat coconut milk
- 1 tablespoon sweetener of choice (see notes)
- 1 teaspoon vanilla
- ½ cup chia seeds
- ⅛ teaspoon fine sea salt (optional)
Shake the can of coconut milk to blend the cream and water. Pour the coconut milk into a bowl or container (it's okay if it's not perfectly blended).
Whisk in the sweetener (if using) and vanilla until everything is smooth and blended. If the coconut cream still hasn't fully blended in, use a blender or stick blender.
Whisk in the chia seeds so they're evenly distributed.
Cover and chill in the fridge for at least an hour to set into a pudding. Give it one more stir, then serve.
Sweetener options:
Make ahead instructions
- This chia pudding recipe can be stored in the fridge for up to 5 days.
- The pudding can be frozen in an air-tight, freezer-safe container for up to 2 months. Thaw in the fridge overnight.
Serving ideas
- Top the pudding with fresh fruit or alternate layers of fruit and pudding
- Use a different extract than vanilla
- Add a pinch of your favorite spices: cinnamon, turmeric, ginger, etc.
- Add citrus zest for a bright, tangy flavor
- Add more sweetener if you want it sweeter
Keto information: This recipe has 37.5 grams of carbs and 32.5 grams of fiber. That comes to 5 grams of carbs divided by two servings, for 2.5 grams of carbs per serving.
Calories: 397kcal | Carbohydrates: 21g | Protein: 5g | Fat: 32g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 135mg | Potassium: 322mg | Fiber: 10g | Sugar: 8g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 179mg | Iron: 3mg