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Coconut Chia Seed Pudding Overnight Version

Coconut Chia Seed Pudding Overnight Version is a creamy, tropical make-ahead breakfast with wholesome ingredients, satisfying texture, and effortless overnight preparation.
Print Recipe
Prep Time 10 minutes
Overnight Chill 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
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
Optional Toppings
  • 1/4 cup Pineapple diced
  • 2 tablespoons Toasted Coconut optional

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Storage Containers
  • Scoop
  • Tray
  • Freezer
  • Refrigerator

Method
 

  1. Whisk coconut milk, milk, maple syrup, vanilla, and salt until smooth.
  2. Stir in chia seeds thoroughly. Let the mixture rest for 10 minutes, then stir again to eliminate clumps and encourage a creamy texture.
  3. Pour the mixture into covered containers, leaving room for toppings.
  4. Refrigerate overnight until thick, creamy, and fully set.
  5. Stir before serving and top with pineapple and toasted coconut. Add extra milk for a softer consistency if desired.

Notes

Use extra milk for a softer pudding or increase chia seeds slightly for a firmer texture. Freeze plain portions for up to 1 month and thaw overnight in the refrigerator. Add toppings after thawing for the easiest assembly. Customize with mango, berries, cocoa, cinnamon, or chopped nuts. Store covered in the refrigerator for up to 5 days.