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.
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.