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Chia Coconut Pudding with Coconut Milk
Prep
10 mins
Cook
0 mins
Servings
6
Difficulty
Easy
This creamy chia coconut pudding is one of my favorite make ahead breakfasts because it comes together in just ten minutes with zero cooking required. The combination of sweetened and unsweetened coconut milk creates the perfect balance of flavor and richness, while chia seeds pack an incredible nutritional punch with their omega 3 fatty acids and fiber that keep you feeling satisfied all morning long. I love how simple it is to throw together the night before, letting the chia seeds absorb all those coconut flavors while I sleep, so breakfast is literally ready when I wake up. A touch of vanilla and cinnamon adds warmth without any fuss, and fresh strawberries on top make it feel like something special.
Ella x
Ingredients
- 22 cups sweetened coconut milk
- 66 tablespoons unsweetened coconut milk
- 11 tablespoon agave nectar, or more to taste
- ½ teaspoon vanilla extract½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon¼ teaspoon ground cinnamon
- 11 pinch salt
- ½ cup chia seeds½ cup chia seeds
- ½ cup diced fresh strawberries (Optional)½ cup diced fresh strawberries (optional)
Detail level
Instructions
- 1
Whisk together sweetened and unsweetened coconut milks, agave nectar, vanilla extract, cinnamon, and salt in a bowl; stir in chia seeds. Allow mixture to soak until thickened, at least 20 minutes, or cover the bowl with plastic wrap and refrigerate overnight.
- 2
Stir pudding and top with strawberries.
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