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Coconut Chia Seed Pudding Breakfast Jar

Coconut Chia Seed Pudding Breakfast Jar is a creamy, tropical make-ahead breakfast that delivers wholesome nutrition, convenient portability, and satisfying flavor.
Print Recipe
Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 jars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

Coconut Chia Pudding
  • 1 1/2 cups Coconut Milk well shaken
  • 1/2 cup Milk dairy or plant-based
  • 1/2 cup Chia Seeds fresh
  • 2 tablespoons Maple Syrup adjust sweetness
  • 1 teaspoon Vanilla Extract
  • 1 pinch Salt
Toppings
  • 1/4 cup Mango diced
  • 2 tablespoons Toasted Coconut optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Glass Jars
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk coconut milk, milk, maple syrup, vanilla, and salt until smooth.
  2. Stir in chia seeds evenly. Let the mixture rest for 10 minutes, then stir again to prevent clumps and create a creamy texture.
  3. Divide the mixture evenly among glass jars, leaving room for toppings.
  4. Cover and refrigerate for at least 4 hours or overnight until thick and spoonable.
  5. Top with diced mango and toasted coconut before serving. Add extra milk if you prefer a softer consistency.

Notes

For a softer pudding, stir in extra milk before serving. For a firmer texture, add slightly more chia seeds. Freeze plain jars for up to 1 month and thaw overnight in the refrigerator. Add toppings after thawing for easier assembly. Customize with pineapple, berries, cinnamon, cocoa, or chopped nuts. Store covered in the refrigerator for up to 5 days.