Enjoy this Chia Seed Pudding with Coconut Milk as a healthy breakfast packed with natural flavor. Use coconut three ways in this chia seed pudding – soaked in coconut milk, mixed with coconut yogurt and topped with toasted coconut.
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Coconut milk is a bit of a confusing term these days because it comes in so many different forms and varieties. There’s what I think of as the traditional coconut milk — the coconut milk that comes in cans or boxes. This is the type of coconut milk that I normally use in cooking, particularly curries.
Chia seed pudding with Coconut Milk is a healthy and delicious breakfast
Then there’s a whole range of refrigerated coconut milk drinks usually sold in cartons. This type of coconut milk falls in the milk-alternative (soy, almond, rice) beverage category. It’s good to use in cereals, coffees, and smoothies (and of course this recipe for Chia Seed Pudding with Coconut Milk).
For the record, both types of coconut milk will work for this chia seed pudding. Personally though, I prefer to use the cartoned coconut milk drink for my chia seed puddings.
I find that I enjoy the texture of the chia seed pudding better when it’s made with the coconut milk drink. The chia seed pudding is lighter in texture, and mixing in a dollop of yogurt at the very end makes it extra creamy.
Use coconut milk in this chia seed pudding for a tropical breakfast packed with natural flavor
Chia seed pudding is also a healthy breakfast, and I like to keep it that way. Cartoned coconut milk drinks tend to have less saturated fat than the canned coconut milk, and are often fortified with vitamins and minerals, such as calcium.
While some brands sweeten the coconut milk drink, you can avoid the added sugar by looking for an unsweetened coconut milk drink. The coconut flavor itself ends up giving this chia seed pudding some natural sweetness.
When using a canned (cooking) coconut milk for chia seed pudding, I prefer the light coconut milk. Full-fat canned coconut milk tends to be too thick, and some brands of coconut milk end up hardening too much in the refrigerator.
But if you are after a more decadent chia seed pudding, then by all means, indulge with the canned coconut milk!
You can use any topping you like on this chia seed pudding. For this Chia Seed Pudding with Coconut Milk recipe, I mixed in a generous scoop of coconut yogurt into the chia seed pudding, and topped the chia seed pudding with mangoes, toasted coconut flakes and roasted salted almonds.
Coconut three ways in this chia seed pudding – soaked in coconut milk, mixed with coconut yogurt and topped with toasted coconut
The salted almonds are a nice contrast against the natural sweetness of the chia seed pudding and the mangoes. It also gives a crunch to the otherwise creamy texture of the chia seed pudding.
Coconut milk gives this chia seed pudding a natural sweetness
You might find that you don’t need any sugar or sweetener when you make chia seed pudding with coconut milk, but you can use maple syrup, honey or any other sweetener that you prefer.
As mentioned earlier, I find that coconut milk gives the chia seed pudding a natural sweetness, but I do sometimes crave a bit of sweetened yogurt mixed in, or a spoon of maple syrup.
A Simple Chia Pudding Coconut Milk Ratio to use
Lastly, while this recipe is focused on using coconut milk and the distinct flavor that coconut milk imparts on your chia seed pudding, you can make chia seed pudding using any type of milk or milk-alternative, as long as you remember this simple chia seed pudding ratio.
SUPER SECRET CHIA SEED PUDDING RATIO:
1/4 CUP (4 TABLESPOONS) CHIA SEEDS: 1 CUP COCONUT MILK (OR ANY MILK ALTERNATIVE)
Chia Seed Pudding with Coconut Milk
Enjoy this Chia Seed Pudding with Coconut Milk as a healthy breakfast packed with natural flavor. Use coconut three ways in this chia seed pudding - soaked in coconut milk, mixed with coconut yogurt and topped with toasted coconut.
- 4 tablespoons chia seeds
- 1 cup coconut milk
- 1/4 cup coconut yogurt
- mangoes - chopped, for topping
- toasted coconut flakes - for topping
- roasted salted almonds - sliced, for topping
In a medium bowl, stir together the chia seeds and coconut milk. Cover and set in the refrigerator overnight, but at least preferably 2 hours. As the chia seeds are soaking, you can also stir them every so often to break up clumps as they form.
In the morning, give the chia seed pudding a good mix, breaking apart any clumps. Stir in the yogurt.
Top with mangoes, coconut flakes and roasted almonds. Alternatively, top with your favorite fruits, nuts and seeds. If desired, drizzle on maple syrup to taste.
For this chia seed pudding recipe, I prefer to use drinking coconut milk - the kind that is sold next to the other milk alternatives. However you can also make this recipe using canned coconut milk.
More Chia Seed Pudding Recipes on The Worktop
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