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This creamy coconut chia pudding is one of my absolute go tos for busy mornings or a healthy dessert fix. It is incredibly simple flexible and totally satisfying whether you enjoy it straight from the fridge or dolled up with delicious toppings
I first threw this together on a whim when I needed something quick and nourishing and now it is a staple at home especially when I want something sweet without the guilt
Ingredients
- Rolled oats: give body to the pudding use old fashioned oats for best texture
- Shredded coconut: brings rich coconut flavor and tropical vibes opt for unsweetened and check for freshness
- Chia seeds: create that classic pudding texture and deliver a hit of fiber choose seeds that are dark and glossy for top quality
- Honey: naturally sweetens and balances flavors local honey adds a personal touch
- Greek yogurt: adds creaminess and a tangy edge go for full fat for ultra richness
- Vanilla extract: enhances all the flavors look for pure rather than imitation
- Milk: gives that liquid base dairy or plant based works choose your favorite for the creaminess you love
Step by Step Instructions
- Combine Ingredients:
- Add all ingredients including oats shredded coconut chia seeds honey Greek yogurt vanilla extract and milk into an airtight container Make sure the container is large enough to allow for expansion as the chia seeds soak
- Mix Well:
- Stir thoroughly so the chia seeds and oats are evenly dispersed and there are no dry patches Scrape down the sides for a consistent mixture
- Chill:
- Seal the container and place it in the fridge for at least four hours or overnight This allows chia seeds and oats to soak up the liquid and thicken into a creamy pudding
- Remix and Serve:
- Before eating stir the pudding well to loosen it up and ensure a smooth texture Top with extra Greek yogurt and a shower of shredded coconut
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I never get tired of the coconut in this recipe it reminds me of my grandma who always sprinkled coconut on everything from cakes to fruit salads This pudding brings that same cozy flavor to my kitchen table
Storage Tips
Coconut chia pudding stores beautifully in the fridge for up to four days Always use a clean spoon each time to keep it fresh Store it in small jars for quick grab and go snacks during the week
Ingredient Substitutions
Nut milk like almond or cashew works just as well as dairy Some like to swap honey for maple syrup or agave You can use non dairy yogurt for a plant based version If you want to skip oats just add an extra tablespoon of chia seeds
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Serving Suggestions
Pile on fresh berries sliced banana or a drizzle of nut butter for extra richness A handful of chopped nuts gives a nice crunch For dessert I sometimes shave dark chocolate over the top
Cultural Vibes
Chia pudding has roots in ancient Aztec culture where chia seeds were prized for strength Coconut and creamy dairy or dairy free bases blend global ingredients for a dish that feels both modern and ancient This recipe is a fun way to honor those nourishing traditions in a busy world
Frequently Asked Questions
- → Can I use non-dairy milk instead of regular milk?
Yes, any non-dairy milk such as almond, soy, or coconut milk works well and preserves the coconut flavor.
- → How long does it need to chill before serving?
Allow at least 4 hours for the chia seeds to absorb the liquid, or let it rest overnight for best texture.
- → Can I sweeten with something other than honey?
Absolutely. Maple syrup, agave, or your preferred sweetener can be used instead of honey.
- → Is it suitable for meal prep?
Yes, store the prepared pudding in airtight containers for up to 4 days in the refrigerator for easy meals or snacks.
- → What toppings pair well with coconut chia pudding?
Try fresh fruit, extra shredded coconut, chopped nuts, or a dollop of Greek yogurt for added texture and flavor.