Coconut Milk Chia Pudding Recipe

With just 5 minutes of hands-on prep time, this luscious coconut milk chia pudding recipe is high in fiber and low in carbs - perfect for a make-ahead breakfast or healthy dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Coconut Milk Chia Pudding

Prep Time 5

Cook Time 0

Other Time: 2

Servings servings

Calories 320kcal

Author Faith Gorsky

Ingredients

13.66 ounces canned full-fat unsweetened coconut milk at room temperature
4 tablespoons chia seeds
2 tablespoons granulated keto sweetener or granulated white sugar
1 1/4 teaspoons pure vanilla extract
1/16 teaspoon salt
1/4 cup unsweetened coconut flakes for garnish

US Customary - Metric

Instructions

Make the pudding and chill overnight. Shake the can of coconut milk to get rid of any lumps. Add the coconut milk, chia seeds, sweetener, vanilla, and salt to a large bowl and whisk well to combine. Cover with plastic wrap and chill for 2 hours or overnight so it can fully thicken. (TIP: There’s no need to stir it; just pop it into the fridge and let it do its thing.)
Serve. Divide the pudding between 4 individual glasses and sprinkle 1 tablespoon of coconut flakes on top of each.

Notes

Storage: Store covered in the fridge for up to 5 days.
If You Want to Toast the Coconut Flakes: Add the coconut flakes to a dry skillet over medium-low heat and cook until they’re light golden, about 5 minutes, stirring occasionally. (TIP: Once the coconut flakes are golden, remove them from the skillet because the skillet’s heat will continue cooking them and they could burn.) Cool.
Net Carbs: 5 grams per serving
Paleo Version: Use 2 to 3 tablespoons of honey or maple syrup instead of the keto sweetener, and increase the chia seeds to 4 1/2 tablespoons.

Nutrition